Shrimp and Asparagus Salad

This salad is a wonderful combination of such exquisite products as shrimp and asparagus, as well as orange. Tarragon dressing and salad leaves complement the shrimp and asparagus salad with a fresh taste and aroma.

Ingredients

• Fresh shrimps, peeled - 320 g
• Fresh asparagus - 450 g
• Orange - 3 pcs.
• Green onions - 2 pcs.
• Salad mix (lettuce leaves) - 200 g
• Orange zest - 0.5 tsp
• Orange juice - 2 tbsp l. + 1/3 cup
• Olive oil - 1 tbsp. l.
• White wine vinegar - 1 tbsp. l.
• Garlic - 1 clove
• Tarragon (tarragon) fresh, chopped - 1 tbsp. l.
• Ground black pepper - 0.25 tsp
• Salt - 1/8 tsp

Directions

1. Rinse the shrimp and dry on a paper towel. Break the asparagus into small pieces. Chop the garlic on a grater or through a press. Finely chop the green onions and tarragon.
2. Grate the orange zest. Peel the orange. Holding the peeled orange over a clean bowl, disassemble it into slices, remove the films.
3. Boil 4 cups of water in a large saucepan, add shrimp, reduce heat, cover, cook shrimp for 1-3 minutes. Throw the shrimp in a colander to drain all the water.
4. Transfer the shrimp to a large bowl, add the grated orange zest and 2 tbsp. l. orange juice. Mix gently.
5. Boil the asparagus in a small saucepan for 4-6 minutes, until crispy. Then dry, rinse under cold water and dry well again.
6. Prepare shrimp and asparagus salad dressing: Mix 1/3 cup orange juice (from parsing an orange into slices), olive oil, wine vinegar, garlic, tarragon, black pepper and salt.
7. In a serving salad bowl, combine shrimp, asparagus, orange slices, lettuce and green onions. Pour the prepared dressing over the shrimp and asparagus salad, stir gently.