Asparagus and shrimp salad

Ingredients for 4 servings:

• 250 g frozen shrimp
• 2 cloves garlic, finely chopped
• 1 handful of basil
• ½ bunch chives
• 500 g asparagus, green
• 5 tbsp olive oil
• some lemon juice
• some salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

great starter

Wash the asparagus and trim off the woody ends. Then cut into pieces about 4 cm long. Heat 1-2 tablespoons of olive oil in a pan, add the shrimp. Season with pepper, salt, drizzle with a little lemon juice, and sear on all sides. Remove any cooking liquid from the pan with a tablespoon. Remove the shrimp from the pan and set aside. Add another two tablespoons of olive oil to the used pan and sear the asparagus pieces for about 4 minutes, turning frequently. Then add the asparagus heads and sear for another 2-3 minutes. Finally, add the shrimp again. Season with lemon juice, olive oil, pepper, salt, and garlic. Place everything on a large, flat plate and let cool. Wash and finely chop the herbs. Just before serving, toss the asparagus mixture with the herbs and season again to taste. Arrange on four appetizer plates and garnish with chives. Serve with a baguette or buttered bread. Alternatively, you can serve two people a salad plate with baguette.