Asparagus salad with shrimp and strawberries

Ingredients for 4 servings:

• 750 g asparagus, white
• 750 g asparagus, green
• some salt
• Sugar
• 1 bunch of basil
• 7 tbsp olive oil
• 6 tbsp champagne vinegar
• black pepper, freshly ground
• 1 tsp mustard, medium hot
• 200 g strawberries
• 1 tbsp brandy
• 3 spring onions
• 2 garlic cloves
• 150 g shrimp(s)
• 2 tbsp lemon juice

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

a fine starter in spring

Peel the white asparagus and trim off the woody ends. Trim the ends of the green asparagus. Cook the white asparagus in boiling, salted, and sugared water for 15 minutes. Cook the green asparagus for about 8 minutes. Pluck the basil leaves from the stems, reserving a few leaves for garnish. Purée the remaining leaves with 6 tablespoons of olive oil using a hand blender. Combine the vinegar, 7 tablespoons of asparagus stock, salt, a pinch of sugar, pepper, and mustard, and stir into the basil paste. Remove the cooked asparagus from the water and carefully mix with the basil marinade. Cover the salad and refrigerate for about 1 hour. Quarter the strawberries. Season with pepper and drizzle with the brandy. Sprinkle with a little sugar. Slice the spring onions into rings. Finely chop the garlic. Fry the shrimp in 1 tablespoon of olive oil for 1-2 minutes on each side. Sprinkle the garlic over the top. Season the shrimp with salt, pepper, and lemon juice. Mix the strawberries, spring onions, and shrimp with the asparagus and garnish with the remaining basil leaves.