Fast · Lunch · Mains · Special Occasions

Tine‘s Green Asparagus Salad

img_2714For my green asparagus lovers!

My dear friend Tine who is a vegetarian always gives me new ideas for preparing delicious meat-free meals. I added the shrimp to have some protein, but you can enjoy it by itself or as a side, cold or warm.

(Serves 1)

250 g green asparagus

150 g shrimp

2 garlic cloves finely chopped

1/2 shallot finely chopped

1/2 Lemon juice and zest

4 Tbsp olive oil

1 Tbsp grated Parmesan

Salt and pepper to taste

  • Wash the asparagus, cut off the ends (About 3 cm). Slice the stalks into 5 cm (2 inch) long pieces.
  • In a pan on medium heat, heat one 1 Tbsp of olive oil.
  • Put in the garlic in the pan and sauté for 2 min.
  • Add the asparagus and shallot, cook together for a few minutes. Add the shrimp and cook until the asparagus is tender but not too soft. (It shouldn’t take more than 10 min)
  • In a small bowl, combine the olive oil, lemon and lemon zest and mix well together. Salt and pepper to taste.
  • Put the asparagus and shrimp onto a plate, pour the dressing over it and sprinkle with Parmesan.

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