Asparagus Herb Salad with Shrimp and Orange-Vanilla Vinaigrette

For the asparagus and herb salad with shrimp and orange-vanilla vinaigrette, first wash the frisée lettuce, remove the outer leaves and pluck the yellow and light green leaves. Wash and dry the herbs as well and pluck off the leaves. Cut off the cress.

Rinse the orange and lime in hot water and rub dry, finely grate the peel and squeeze out the juice. Mix zest, juice and mustard with vanilla pulp, salt and pepper, stir in olive oil gradually.

Cut asparagus into 3 cm pieces. Season shrimp with salt and pepper and sauté in a little olive oil over medium heat, add asparagus and the pressed garlic clove, sauté briefly and set aside.

Mix the plucked herbs and frisée lettuce with the peas and season with the dressing.

Arrange the shrimp with the asparagus on a plate and arrange the herb salad on top. Serve the asparagus and herb salad with shrimp and orange-vanilla vinaigrette.

Preparation Tip:

Serve asparagus and herb salad with shrimp and orange-vanilla vinaigrette with crusty baguette.

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