Shrimps in Lemon Oil on Green Asparagus Spears

A more wonderful asparagus recipe:

Preparation (circa 25 min):

Break out the shrimp, cut open at the back, remove the intestines and cut through to the tail fin. Finely grate the lemon peel, press the garlic and mix both with the canola oil. Remove the peel from the asparagus spears, cut the ends into small pieces, cook in lightly salted water with sugar until al dente, remove.

Preparation (about 20 min):

Heat lemon garlic oil, fry shrimp in it briefly, sprinkle with chili seasoning. Heat butter, sauté asparagus spears in it all around, season with salt and pepper.

Serve:

Divide asparagus evenly on plates, place shrimp on top, drizzle lightly with oil, garnish with garlic and red radish cress.

216 Kcal – 12 g fat – 19 g egg white – 8 g carbohydrates – 0 bread units

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