John Myers
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Roasted Asparagus Salad with Wild Scampi and Wild Garlic Cream
The perfect roasted asparagus salad with wild scampi and wild garlic cream recipe with a picture and simple step-by-step instructions.
For the wild garlic cream:
- 0,5 Bd Wild garlic fresh
- 0,25 Bd Parsley
- 100 ml Water
- 100 ml Sunflower oil
- 2 tbsp Mayonnaise
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 Msp Chili
For the asparagus salad:
- 750 g Asparagus white
- 1 tbsp Salt
- 0,5 tbsp Sugar
- 1 Msp Chili
- 1 tbsp Olive oil
- 1 Pc. Organic lemon
- 1 packet Chervil
For the scampi:
- 10 Pc. Scampi
- 0,5 Pc. Lemon
- 1 tsp Salt
- 1 tsp Pepper
- 5 Pc. Sprigs of thyme
- 1 Pc. Clove of garlic
- Peel the asparagus and cut into oblique pieces. Fry them lightly in olive oil and season with salt and sugar. When the asparagus is cooked, remove it from the pan and let it cool down. Marinate with olive oil, salt, pepper and chilli.
- For the wild garlic cream, chop the wild garlic and parsley and mix with water, sunflower oil and mayonnaise in a mixer to form an even cream. Season to taste with salt, chilli and olive oil.
- Peel the scampi and remove the intestines. In a pan, heat the thyme and garlic in the olive oil. Fry the scampi on both sides until they are just pulled through.
- In the meantime spread the wild garlic cream on the plate, arrange the asparagus on top of it to form a mound. Pluck chervil over it and place a small portion over the asparagus.
- Finally, rub some zest of an organic lemon over the lettuce and add two scampi.
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