Salad with green asparagus, shrimp and parmesan

Ingredients for 4 servings:

• 1 large cucumber(s)
• 100 g pine nuts
• 400 g prawn(s), peeled
• 100 g Parmesan
• 1 bunch of asparagus, green
• 1 bowl of cherry tomatoes
• 400 g salad, of your choice
• 2 carrots
• 2 onions
• some salt and pepper
• 1 tsp mustard
• 1 tsp honey
• 100 ml olive oil
• 40 ml balsamic vinegar
• 2 garlic cloves
• 1 tbsp butter

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

For the dressing, mix together olive oil, balsamic vinegar, honey, mustard, and a crushed garlic clove, and season with salt and pepper. Peel and deseed the cucumber and cut into bite-sized pieces. Wash and halve the cherry tomatoes. Dice the onions. Grate the Parmesan cheese into coarse shavings. Peel the carrots and cut them into sticks or pieces. Tear the lettuce into bite-sized pieces. Mix everything in a bowl. Peel the asparagus stalks and cut them into pieces. Sauté the asparagus pieces in a pan over medium heat with a little butter and a pinch of salt for about 3 minutes. Remove the asparagus from the pan, let it cool, and add it to the salad. Briefly toast the pine nuts in the pan and then add them to the salad. Now fry the shrimp in the pan with a pinch of salt and the second garlic clove until translucent (to taste). Add the dressing to the salad and mix. Do the same with the shrimp. The shrimp can also be served separately.