A delicious recipe for the asparagus season:
Rinse shrimp when cold, rub dry and place in a large enough bowl.
Peel garlic, cut off and add to shrimp form.
Season with iodized salt and ground pepper. Add sunflower oil or other vegetable oil. Marinate everything for some time.
In the meantime, mix the egg yolks with mustard, white iodized salt, balsamic vinegar, sugar, pepper and a little curry powder in a large enough bowl. Gradually add the sunflower oil or other vegetable oil with a whisk. Finally, add the yogurt. Season the dressing to taste.
Select the lettuce, rinse and spin dry. Remove the peel from the white asparagus spears. Remove the peel from the lower third of the green asparagus spears. Cut dried cut surfaces into small pieces. Cut asparagus spears into diagonal pieces about one to two inches thick.
Heat a small amount of sunflower oil or other vegetable oil in a frying pan. Sauté asparagus on all sides. Season with iodized salt and ground pepper.
Put the marinated shrimps with the oil marinade into a hot, coated frying pan and roast them for a few minutes on all sides.
Arrange salads on plates. Add the roasted asparagus spears. Drizzle with dressing. Spread fried shrimps evenly on top. Serve with garlic toast or baguette.