Asparagus Salad with Shrimp
- 1 Endive
- 1 bowl lamb's lettuce
- 400 grams Asparagus (frozen)
- 3 tablespoons White vinegar
- 6 tablespoons olive oil
- 2 teaspoons sugar
- 2 tablespoons parsley (chopped)
- 4 Kiwi
- 2 onions (chopped)
- 2 tablespoons sunflower oil
- freshly ground pepper
- 2 tablespoons Curry relish
- 1 garlic
- 500 grams Shrimp tail (frozen)
Separate the endive leaves, rinse and arrange on plates.
Rinse the lettuce, cut into bite-sized pieces, spin dry and arrange on the endives.
Place the asparagus in a pot of salted boiling water. Lower the heat, cover and cook for about 20 minutes. Meanwhile, stir the sugar with the vinegar and parsley and add the olive oil. Season with salt and pepper. Remove the cooked asparagus from the water and allow to cool in the marinade.
Peel the kiwis and cut into very small cubes. Cook the onions in 1 tablespoon of hot sunflower oil in a pan. Add the kiwis and curry relish and simmer for about 5 minutes. Season with salt and pepper.
Fry the shrimp in 1 tablespoon hot oil, add the chopped garlic and remove from the heat. Season with salt and pepper.
Remove the asparagus from the marinade and arrange on the plates. Drizzle the remaining marinade over the lettuce and chicory.
Top with the hot shrimp and kiwi relish and serve.