Warm salad of roasted asparagus with arugula, parmesan and prawns

Ingredients for 4 servings:

• 400 g asparagus, white or green
• 2 tbsp olive oil
• 1 tsp sugar
• Salt
• 100 g arugula
• 50 g Parmesan, shaved
• 8 king prawns, shelled, deveined from the back and cut open to form a butterfly
• ½ tsp sambal oelek
• 2 tbsp olive oil
• ½ bunch parsley
• 50 ml oil, neutral
• 3 tbsp Aceto balsamico, white
• 50 ml asparagus stock or orange juice
• salt and pepper
• 100 g arugula, cleaned
• 200 ml olive oil
• 1 lemon(s), the juice
• 1 garlic clove(s), diced
• 50 g Parmesan, grated
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

a la Koelkast, also very tasty as a starter

Heat 2 tablespoons of olive oil in a pan. Add the peeled asparagus pieces, sprinkle with sugar, and fry slowly until tender. Then season with salt and set aside. For the vinaigrette, mix together the oil, balsamic vinegar, asparagus stock, salt, and pepper. Pour half of the mixture over the asparagus and marinate. Arrange the arugula on plates and drizzle with the remaining vinaigrette. For the pesto, roughly chop the arugula and puree it in a blender with the grated Parmesan cheese, olive oil, lemon juice, garlic, salt, and pepper. Marinate the deveined and sliced ​​shrimp with a mixture of sambal oelek, 2 tablespoons of olive oil, garlic, and parsley (10 minutes). Briefly fry the shrimp butterflies in hot oil (they can, of course, also be fried in the regular way). Arrange the marinated asparagus salad on top of the arugula, arrange the fried shrimp decoratively on top, top with shaved Parmesan, and drizzle with a little pesto. Serve immediately.