A refreshing dish for a hot day like today. Serves 2.
- 500g asparagus spears
- 1 teaspoon Dijon mustard
- ½ teaspoon fresh thyme or 1 teasponn dried thyme
- 1 teaspoon finely chopped onion
- 1 finely chopped clove garlic
- ½ teaspoon salt
- 25ml red wine vinegar
- 25ml olive oil
- 50ml sunflower oil
- 3 teaspoons finely chopped chives
- 150g shrimps without shells
Cut the base of the asparagus stalks and peel them until about half way up the stalks. Tie them together with string and cook them for about 15 minutes in salted water. Get them out of the pan, rinse under cold water, then put them in the fridge to let them cool down.
In a bowl, mix the mustard, thyme, onion, garlic, salt, pepper and vinegar. Slowly pour the two oils over the mixture, whisking vigorously all the time to produce a smooth vinaigrette.
Mix the shrimps and the chopped chives.
Arrange half the asparagus stalks on a plate, pour half the vinaigrette over it, then put the half the shrimps on top of it. Serve with some bread and a fresh white wine.
As the asparagus season is almost over, this dish can also be prepared with leeks instead of asparagus. Simply remove the dark green leaves from the leeks, boil them for 20 minutes, season with lemon juice and let them cool down in the fridge. Then proceed as with the asparagus recipe.