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Asparagus salad

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Ingredients for 4 servings:

  • 1 kg asparagus, white
  • 6 tomatoes
  • 4 spring onions
  • 4 tbsp balsamic vinegar, lighter
  • 7 tbsp olive oil
  • salt and pepper
  • 16 Shrimp(s), frozen, can be omitted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegetarian or with fried shrimp

Peel the asparagus and cut into bite-sized pieces. Cut the tomatoes and spring onions into bite-sized portions and toss with 4 tablespoons of oil, balsamic vinegar, pepper, and salt. Sauté the asparagus in 3 tablespoons of hot olive oil over low heat for about 10 minutes, turning a few times. Season to taste and check for doneness. The asparagus should still have a bite. Now let the asparagus cool slightly and stir into the salad. Sauté the frozen shrimp in the same pan, season lightly with salt and pepper, and serve with the salad. Serve with baguette or hearty brown bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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