Summer Aspargus Salad with Tomatoes, Shrimps and Tortelloni
750g (1 1/2 Pound) Fresh white Aspargus
250g (the weight of one cup) Big frozen shrimps
250g fresh Tortelloni with Cheese filling (only need 2 minutes cooking)
Juice of one lemon
1 tsp Dijon Mustard or your favourite strong mustard
ca 4 to 6 tbsp Extra Virgin Olive Oil
2 fresh Tomatoes diced into small bits with juice and all
1 tbsp fresh chopped chives
1 tbsp fresh chopped parsley
salt and pepper to taste
(You can substitude the shrimps with 2 hard boiled eggs, cut into 4 bits and added on to each serving dish, then even skip the pasta)
Peel the Aspargus and cut ca 2 cm (1 inch) of the ends.
Cut Aspargus into bit size pieces.
Put water into pot for the aspargus pasta and let cook.
Meanwhile squeeze lemon and
stir in mustard in a serving bowl.
Add oil, and herbs and combine taste with salt and pepper (I go easy on the salt as the pasta and aspargus will be saltet while cooking.
Dice the tomatoes most preferably in a deeper dish to save all juice.
Add Tomatoes with juice to the vinaigrette, combine and set aside.
When water boils add a handful of salt to the water (ca 2 tbsp)
and add Aspargus and cook for ca 8 minutes
Just before Aspargus is ready add the Tortelloni and cook accordingly (ca 2 minutes)
Just before the end add the frozen shrimps to the pot.
When Pasta and Aspargus is "al dente" cooked,
pour the ingredients from the pot through a strainer to get rid of the cooking water,
then pour into the Vinaigrette.
Combine and enjoy with some fresh lime/lemon soda (Squeeze a fresh lemon or lime into a water glass and fill up with sparkling water) or a glass of dry white wine.
You can substitude the shrimps with hard boiled eggs if you like and then even skip the pasta.
Pairs Well With
At work I get to try meals from starchefs and this recipie is an inspiration from tasting one of their dishes. And as Aspargus is in season in Germany now, now is the time to try new things with cooking this delicious bit of vegetable :)