Fry the shrimp in olive oil and butter for about 1 minute Strain and cool. Cook the asparagus in salted water for a few minutes until tender. Also, strain and cool.
Prepare the sauce by mixing all the ingredients and break them with a wire spoon.
Put shrimp, asparagus and tomatoes in a bowl and pour the sauce. Toss in the bowl while mixing well with the sauce.
Serve the salad on a bed of salad leaves or independently.
Products
20 large peeled raw shrimp (seasoned with pepper)
1 tablespoon olive oil
15 g butter
24 asparagus (only the heads and mid-stems)
8 cherry tomatoes (halved)
100 g lettuce leaves
For the sauce:
100ml. black truffle oil
juice of 1/2 lemon
2 tablespoons vinegar
salt
black pepper
