Refined and delicate, this summer salad is a very decorative starter. You can replace the prawns with lobster medallions or langoustine tails.
Difficulty:[usr 2]
Trim and carefully clean the small artichokes, leaving only the heart. Peel the asparagus, cut them in three quarters to keep only the most tender part. Cook the artichokes for 12 to 15 minutes, then drain them thoroughly; cook the asparagus for 8 to 10 minutes in salted boiling water and also drain them.
In addition, wash and dry the pepper, roast it for about ten minutes in the oven to peel it, then cut it in half, remove the seeds and the interior partitions, then cut the pulp into cubes. Prepare a fairly spicy vinaigrette with 6 tablespoons of olive oil, 2 or 3 of vinegar, salt and pepper. Add the shrimp butter to the sauce and whisk briskly. Shell the prawns to keep only the tails.
Cut the artichoke hearts into quarters, divide them among plates, garnish with asparagus tips and red pepper, drizzle with the shrimp butter vinaigrette, after whipping it again. Serve immediately.
Instead of asparagus, you can use green beans or strips of green pepper.
