Basic Info :

• Serves:  2 people
• Total Time: Approx. 25 minutes (15 min prep + 5 min blanching + 5 min mixing)
• Difficulty:  Easy

Ingredients :

• Fresh asparagus: 200g
• Fresh shrimp: 150g（approx. 12 pieces）
• Cherry tomatoes:  8 pieces
• Mixed salad greens: 50g
• Lemon:  ½ piece
• Garlic:  1 clove
• Extra virgin olive oil: 15ml
• Honey: 5g
• Sea salt: 3g
• Black pepper: 2g
• White sesame seeds:  A pinch
• Ice water:  A handful（for shocking）

Instructions :

Prep asparagus：

Rinse asparagus, hold the base and snap off — the natural break point separates woody stem from tender tip. Use your DRGSKL chef's knife to cut asparagus diagonally into 3cm segments. Diagonal cuts increase surface area for even cooking and flavor absorption.

Prep shrimp：

Peel and devein shrimp. Use the tip of your DRGSKL chef's knife to butterfly along the back and remove the vein. The sharp blade glides without damaging the shrimp flesh. Pat dry with kitchen paper.

Cut tomatoes：

Halve cherry tomatoes. Tear mixed greens into bite-sized pieces, drain well.

Blanch：

Bring a pot of water to boil, add salt and a few drops of olive oil. Blanch asparagus for 40 seconds, immediately shock in ice water to preserve color and crunch. Blanch shrimp 1 minute until pink and curled, shock and drain.

Make vinaigrette：

In a small bowl, squeeze lemon juice, add olive oil, honey, minced garlic, salt and pepper. Whisk with a fork until emulsified and thickened.

Toss & plate：

Combine asparagus, shrimp, cherry tomatoes and mixed greens in a large bowl. Drizzle two-thirds of the vinaigrette, toss gently. Plate, drizzle remaining sauce, garnish with white sesame seeds.

Serve:

Low-fat and high-protein — crisp asparagus, bouncy shrimp, refreshing lemon vinaigrette. Best served immediately to prevent greens from wilting.