Asparagus and Shrimp Salad

Name: Asparagus and Shrimp Salad
Total time: 20 min
Ingredients: 200g (about 1 bunch) asparagus spears; 150g, peeled and deveined large shrimp; 2, minced garlic cloves; 2 tablespoons light soy sauce; 1 tablespoon sesame oil; 1 teaspoon rice vinegar; to taste salt; for garnish sesame seeds

A light and refreshing dish featuring tender asparagus paired with succulent shrimp, dressed in a savory sesame-soy sauce. Perfect for a quick lunch or elegant appetizer.

20 min

Easy

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Story

This simple salad comes together in minutes. The key is blanching the asparagus just until bright green and crisp-tender, then cooling it quickly to preserve that vibrant color.

Ingredients

asparagus spears 200g (about 1 bunch)

large shrimp 150g, peeled and deveined

garlic cloves 2, minced

light soy sauce 2 tablespoons

sesame oil 1 tablespoon

rice vinegar 1 teaspoon

salt to taste

sesame seeds for garnish

Instructions

Prep the asparagus

Snap off the woody bottom ends of the asparagus. Cut the spears on a diagonal into 2-inch pieces. Bring a pot of salted water to a boil.

Cook the shrimp

Add the shrimp to the boiling water and cook for 1-2 minutes until they turn pink and curl. Remove with a slotted spoon and set aside.

Blanch the asparagus

Drop the asparagus pieces into the same boiling water for 30-45 seconds until bright green but still crisp. Immediately drain and rinse under cold water to stop the cooking.

Make the dressing

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and minced garlic until well combined.

Combine and serve

Arrange the asparagus and shrimp on a serving plate. Drizzle the dressing over top and sprinkle with sesame seeds. Serve immediately at room temperature or chilled.