Shrimp and asparagus salad is an appetizer of fresh and tasty fish that is very easy to prepare. It is a ligth recipe, very low in fat, ideal for those who follow a low-calorie diet: steaming asparagus and shrimp gives the dish a delicate and light flavor flavored by the condiment made of extra virgin olive oil, juice lemon and bolsamic vinegar. Thyme lemon is a thyme variety with an unmistakable citrus aroma, if you do not have lemon thyme you can substitute it with classic thyme or other aromatic herbs. For a complete and balanced dish, serve the shrimp and asparagus salad with toasted bread crostini or enrich it with pearl barley, spelled and other cereals. For a stronger but equally fresh and light flavor you can opt for cooking in a pan after a short marinade with citrus juice and fresh grated ginger; finally add boiled squids cut into slices and seasoned, according to your tastes and preferences, with balsamic vinegar and a pinch of pepper.
Wash the asparagus thoroughly and remove the most woody part. Cook them steamed for 5-7 minutes, making sure that they remain firm and compact; Drain them and divide them into 3 or 4 parts. Clean the prawns by removing the head, the shell and the intestine and cook them for a few minutes. Add the asparagus and prawns and prepare the seasoning: mix 4 tablespoons of extra virgin olive oil with half lemon juice, the grated lemon rind and the leaves of 3-4 lemon thyme sprigs. Season the asparagus and shrimp with the citronette, balsamic vinegar and a pinch of pepper.
Serve cold or lukewarm.