Butterfly shrimp with spring salad

Ingredients for 2 servings:

• 8 shrimp(s) (butterfly shrimp)
• 5 stalk(s) asparagus, green
• 5 stalk(s) asparagus, white
• ½ bell pepper(s), red
• 5 radishes
• 50 g lettuce
• 1 bowl of blackberries
• 20 g almonds, chopped
• 1 tbsp honey
• 4 tbsp oil
• 1 tbsp, str. Crema di Balsamic vinegar
• some salt and pepper
• 1 sprig(s) dill
• 1 small onion(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut off the bottom third of the asparagus, peel the white parts, cut into 3-4 pieces, and cook in boiling water for about 10 minutes. Also cut the green parts and add them to the boil after 4 minutes. After cooking, drain and let cool. Wash and dice the bell peppers, wash the radishes and also cut them into very small cubes, peel and dice the onion. Wash the lettuce and spin dry, rinse the blackberries. Toast the almonds in a pan without fat and set aside. Place all salad ingredients except the lettuce in a bowl and mix. Fold in the blackberries and add the toasted almonds. Drizzle with the honey, 2 tablespoons of oil, and the balsamic vinegar, season with salt and pepper, and mix everything together with salad servers. Heat a pan with 2 tablespoons of oil and sear the prawns, skin-side down, for about 3 minutes, turn once, and serve on, next to, or with the salad. Garnish with dill.