Giant red shrimp, asparagus and puffed amaranth leaf salad

DEVERO RISTORANTE, Cavenago Brianza (province of Monza and Brianza)

Chef Enrico Bartolini

Ingredients (serves 2)

- 10 giant red shrimp

- 6 green asparagus spears

- Fresh spring onion

- Extra virgin olive oil

- Garlic

- Thyme

- White sesame

- Black sesame

- Nori seaweed

- 2 hazelnuts

- 2 almonds

- 2 pumpkin seeds

- Herbs

- 40 tender puffed Amaranth leaves

Method

Separate the tips from the asparagus stems. Blanch the tips and boil the stems. As soon as they are cooked, sauté in a little oil with the fresh spring onion and once browned, adjust to taste and blend. Sieve and emulsify with oil. Place the sauce on the plate. Sear the shrimp on a hot plate with garlic and thyme and arrange them on the plate. Season with herbs, oil, salt, the nuts and dried seeds and garnish with small pieces of puffed amaranth to finish.