Salada de primavera com aspargos verdes e camarões

Ingredientes

• 200 g Hollandse garnalen
• 500 g green asparagus
• 1 egg
• 1 mango
• 1 1/2 tbsp white wine vinegar (or white balsamic vinegar as I used)
• 3 tbsp good olive oil
• 1 tbsp fresh oregano, finely chopped
• 75 g lamb's lettuce
• salt & pepper

Modo de preparo

1. 1

   1. Cook the egg for 6–8 minutes until almost hard. Trim the asparagus tips to 4 cm and slice the remaining asparagus on a diagonal into ½ cm pieces. Cook the asparagus tips in a pan of plenty of boiling salted water for 3 minutes until tender-crisp. Lift them out with a slotted spoon into a colander and rinse under cold water. Let them drain well.

2. 2

   2. Cook the asparagus slices in the boiling water for 1–2 minutes until tender-crisp and rinse them under cold water in a sieve. Let them drain well.

3. 3

   3. Cool the egg under cold water, peel it and mash it very finely in a deep plate. Add the vinegar, olive oil, oregano and some salt and freshly ground pepper. Whisk everything into a smooth dressing. Peel the mango with a vegetable peeler and cut the flesh into nice slices around the stone.

4. 4

   4. Arrange a flower of mango slices on large plates. In a bowl, gently toss the lamb's lettuce with the asparagus slices and the shrimp and mix in 2 tablespoons of the dressing. Pile a large mound of salad into the centre of the mango flowers. Place the asparagus tips on top of the salad and spoon another tablespoon of dressing over everything. Enjoy!