Asparagus And Prawns
Recipe second for 4 people based on Shrimp.
Preparation:
Preparation: Shell the prawns, wash them, blanch them for 2 minutes in salted water into which you have poured two tablespoons of vinegar. Drain them. Clean the asparagus, boil them in salted water, drain them and let them cool, keep them aside. Peel, wash, dry and cut a heart of celery and the carrot into thin slices. Arrange the vegetables on a serving plate and arrange the prawns and asparagus on top, season with oil, salt, pepper and the lemon juice filtered through a sieve. Mix and serve immediately. Accompanying wines: Terlano Pinot Bianco DOC, Verdicchio Di Matelica DOC, Castel Del Monte Chardonnay DOC.
Ingredients:
Ingredients: 800 G Asparagus - 20 Shrimps - 1 Carrot - 1 Celery Heart - 1/2 Lemon - 2 Tablespoons White Wine Vinegar - Olive Oil - Salt - Pepper
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