Cut the peeled asparagus into 5 cm long pieces and boil the salted water with sugar. Wash the lemon, grate the peel and squeeze the juice.
Whip it with the mustard and oil until creamy and season with salt, pepper and sugar to taste.
Put the asparagus pieces into the boiling water and cook them really only briefly al dente.
Drain well, add to the marinade and allow to cool and infuse.
Arrange the asparagus on plates lined with the salad and serve sprinkled with the shrimp and lemon zest. Per serving 15 g KH
