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Asparagus salad with shrimps on rocket

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Ingredients for 4 servings:

  • 500 g asparagus, green and white
  • 200 g mushrooms, brown
  • 2 tbsp lemon juice
  • 1 tsp mustard (Dijon)
  • 2 tbsp balsamic vinegar
  • ½ tsp sugar
  • 1 shallot(s), small
  • 8 tbsp olive oil
  • 250 g rocket (arugula)
  • 400 g shrimps, large
  • Pepper from the mill
  • Basil, fresh
  • 2 tsp pepper, pink, ground pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and slice the asparagus, then cook in a little lightly salted water. Trim and thinly slice the mushrooms. Mix together the lemon juice, mustard, vinegar, pepper, sugar, and finely chopped shallot. Stir in the olive oil. Add the warm asparagus. Wash and trim the arugula, and arrange on a plate. Sauté the shrimp. Arrange the asparagus, mushrooms, and shrimp on top of the arugula. Garnish with basil and pink peppercorns. Serve with fresh baguette.

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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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