Asparagus Shrimp Salad Recipe for 4 people
Ingredients
280 grams of asparagus fresh or canned
85 grams Shrimp
110 grams fresh canned mushrooms
Some lettuce and parsley
For the sauce:
Half toe garlic crushed
hefty snuf salt
pepper from the pepper mill
1 teaspoon mustard
1 tablespoon corn oil
2 tablespoons white vinegar
Instructions cut the well-drained asparagus into neat pieces.
Put them in a bowl with the shrimp.
Let the canned mushrooms drain well, or wash the fresh and dry them well.
They can be cut unless they are very small.
Put them in the asparagus and the shrimp and mix everything well with the salad dressing.
Salad dressing: Mix the garlic, pepper, mustard, salt, with the corn oil and vinegar.
Sprinkle with very finely chopped parsley.
Tip: Sprinkle with finely chopped dillen add skinny cheese cubes
Note: We recommend using Danish shrimp.
280 grams of asparagus fresh or canned
85 grams Shrimp
110 grams fresh canned mushrooms
Some lettuce and parsley
For the sauce:
Half toe garlic crushed
hefty snuf salt
pepper from the pepper mill
1 teaspoon mustard
1 tablespoon corn oil
2 tablespoons white vinegar
Instructions cut the well-drained asparagus into neat pieces.
Put them in a bowl with the shrimp.
Let the canned mushrooms drain well, or wash the fresh and dry them well.
They can be cut unless they are very small.
Put them in the asparagus and the shrimp and mix everything well with the salad dressing.
Salad dressing: Mix the garlic, pepper, mustard, salt, with the corn oil and vinegar.
Sprinkle with very finely chopped parsley.
Tip: Sprinkle with finely chopped dillen add skinny cheese cubes
Note: We recommend using Danish shrimp.
