- 1/2 kg white asparagus (you can use green)
- 1 tsp salt
- 2 tsp sugar
- 4 – 5 slices of lemon
- 150 g arugula
- 400 g kitchen-ready, large shrimp, 20 count to a pound
- 1 – 2 tbsp. oil
- 2 tbsp chopped lemon balm leaves plus several for garnish
- 3 tbsp white balsamic vinegar
- 1 tsp honey
- 4 tbsp oil
- salt and pepper to taste
- Peel the white asparagus (green asparagus does not have to be peeled), cut off the woody end and cut into 7 cm pieces. cut each piece in half or quarters, lengthwise. Alternatively, cut off the tops, slice in thin strips like ribbons and cook as follows.
- Bring a pot of water to a boil and add the salt, sugar and lemon slices. Reduce heat to a simmer and add the asparagus for 3 – 6 minutes, or until they are soft enough for your taste. Remove from the water, reserving several tablespoons of water, and cool them in a cold water bath. Remove from the cold water and drain well.
- While the asparagus is cooking, wash and dry the arugula or lettuce and remove any hard stems.
- Cook the shrimp in an oiled pan until pink, two to three minutes.
- Make the vinaigrette by mixing 2 tablespoons of chopped lemon balm, 3 tablespoons of the asparagus’ cooking liquid, the balsamic vinegar, honey and oil with a whisk until thick. Season to taste with salt and pepper and perhaps a bit more honey.
- Arrange the arugula on plates, add the asparagus and several shrimp. Drizzle the dressing over all. Garnish with lemon balm and serve with baguette.