Shrimp and Asparagus Salad
September 7th, 2013 in Salads by Julia Volhina
Total cooking time: 45min
Shrimps and asparagus with dill and cream is quite unusual combination for me, but I must say it tastes delicious. I ate something similar when we lived in Austria and wanted to reproduce the recipe ever since.
It tastes especially good if asparagus is young and you manage to not overcook it to keep crunchy texture. Lemon juice helps to brings the best taste out of asparagus.
By the way, if you use frozen shrimps, thaw completely them before adding to salad.
Ingredients:
- 1lb of white asparagus
- 3/4 of lb of boiled shrimps
- Bunch of fresh dill
- 3 tablespoons of mayonnaise
- 1/2 cup of heavy cream
- 2 tablespoons of lemon juice
- Ground black pepper to taste
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients: rinse dill and asparagus:
- Snap hard bottom ends of asparagus off, bring a pot with water to boil, add salt to taste and whole add asparagus in; boil for 3 mins, then put under cold water, cool down, remove water and set aside:
- Clean boiled shrimp (if you use frozen ones – unfreeze them completely), pour them to a salad bowl:
- To prepare dressing, pour 3 tablespoons of mayo to a small mixing bowl:
- Add heavy cream:
- And about 2 tablespoons of fresh squeezed lemon juice:
- Add salt:
- And ground black pepper, and mix everything, salad dressing is ready:
- Slice asparagus into even pieces about 1 inch long, add them to the bowl:
- Add chopped dill:
- Pour dressing over:
- Mix and set aside for 30 mins in fridge:
- Then serve: