Asparagus and shrimp
Instructions
Shelled shrimp, wash, boil for 2 minutes in salt water you poured two spoonfuls of vinegar.
Drain Them.
Clean the asparagus and boil them in salted water, drain them and let them cool, keep them aside.
Peel, wash, dry and cut into thin slices of celery and carrot.
Arrange vegetables on serving platter and distributed over the shrimp and asparagus, seasoned with olive oil, salt, pepper, lemon juice, filtered to the strainer.
Stir and serve immediately.
Accompanying wines: Terlano Pinot Bianco DOC, Verdicchio Di Matelica DOC, Chardonnay DOC Castel Del Monte.
