An asparagus recipe for gourmets:
Remove the peel from the lowest part of the asparagus spears and trim the ends. Cut the spears about 3cm long pieces, put the asparagus tips aside. Bring plenty of salted water to the boil in a large saucepan. Cook the asparagus spears al dente for 6-8 minutes. Add the tips after 5 min. Pour asparagus into a colander, drain and cool.
Peel the avocado, cut in half and carefully remove the pit. Cut the flesh into small cubes and drizzle with juice of one lemon in a baking dish. Blanch (scald) the beef tomato and skin it. Cut the flesh without seeds and stem into small cubes. Clean and rinse the scallions and cut into thin rings. Add all the vegetables to the avocado form.
Stir a dressing from the ingredients. Pour all but 2 tablespoons over the leaf lettuce, mix and let sit for a short time.
Arrange the shrimp with the lettuce on plates and drizzle with the remaining dressing.
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