Grüner Spargelsalat mit Bio Black Tiger Riesengarnelen auf Tisch mit mehreren Tellern.

Green asparagus salad with king prawn

25 minutes

Leicht

3 people

This refreshing asparagus salad combines fresh, crunchy ingredients with aromatic organic Black Tiger king prawns – perfect for an Easter meal or a spring menu. A sophisticated dressing with calamansi balsamic vinegar enhances the flavors and creates a delicate balance between freshness and spice.

Ingredients

320 g Black Tiger king prawn easy peel
400 g fresh green asparagus
200 g cherry tomatoes
150 g mini mozzarella balls
1 pinch Piment d'Espelette
3 tbsp extra virgin olive oil
For the dressing:
4 tbsp extra virgin olive oil
2 tbsp calamansi balsamic vinegar
(or alternatively, white balsamic vinegar & juice of half a lemon)
1 tbsp sugar
Salt and freshly ground pepper
2 tsp medium-hot mustard

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Rinse the organic Black Tiger king prawns under cold water and pat them dry. Wash the fresh green asparagus, trim the woody ends, and cut it into 3–4 cm pieces.
Afterwards wash and halve the cherry tomatoes. Drain the mini mozzarella balls.
Heat 1 ½ tbsp of olive oil in a pan and sauté the asparagus pieces over medium heat for 2–3 minutes. Add a dash of water, cover with a lid, and cook briefly until tender-crisp. Set aside.
Heat another 1 ½ tbsp of olive oil in the same pan. Fry the prawns for 2–3 minutes on each side until golden brown. Season with salt, pepper, and Piment d'Espelette, then set aside.
In a bowl, combine 4 tbsp of extra virgin olive oil, 2 tbsp of calamansi balsamic vinegar (or an alternative), 1 tbsp of sugar, 2 tsp of medium-hot mustard, salt, and pepper. Whisk until the dressing reaches a smooth, creamy consistency.
In a large bowl, toss the asparagus and halved cherry tomatoes with the dressing until evenly coated. Finally, arrange the warm prawns and mini mozzarella balls on top.

Tip: Lightly sautéing the asparagus before briefly steaming it with the lid on helps retain its crisp texture, vibrant green color, and full flavor. Serve with fresh baguette or ciabatta – perfect for soaking up the aromatic dressing.