Green Asparagus and Shrimp Salad with March Beer Recipe
Green Asparagus and Shrimp Salad with March Beer
Flavors of France
Total time: 15 to 30 minutes

Preparation time: 20 minutes
Cooking time: 8 minutes

Difficulty: Easy
For 4 servings

- 16 large shrimps or prawns
- 1 bunch of green asparagus
- 1 bunch of radishes
- 2 carrots
- 10 chives
- 2 tbsp. vegetable oil
- 1 tbsp. March Beer

- 3 tbsp. vegetable oil
- 1 tsp. honey mustard or 1 tsp. Dijon mustard + 1 tsp. honey
- 1 tbsp. beer
  1. Rinse the asparagus and halve the spears lengthwise; cut them widthwise into quarters to form sticks. 
  2. Do the same with the carrots. 
  3. Peel the shrimp or prawns. 
  4. In a skillet, sauté the carrot sticks in 2 tbsp. hot oil for 2 minutes over high heat, stirring constantly. 
  5. Add the asparagus and March beer and mix; continue cooking over low heat, covered, for 3 minutes.
  6. Finally add the shrimp and cook 3 minutes longer, stirring. 
  7. Season with salt and pepper to taste. Let cool. 
  8. Rinse the radishes and slice them attractively.
  9. Combine all the components of the salad in a bowl and refrigerate for 1 hour. 
  10. In a bowl, make the dressing: combine the mustard with the beer, then gradually whisk in the oil to create an emulsion. Blend in the chopped chives.
  11. Just before serving, toss the salad with the dressing. 

Collaboration: VFC and Maîtres Brasseurs de France


Enjoy this fresh spring salad with a glass of March beer and a slice of toasted bread rubbed with garlic.

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