Grilled Asparagus with Refreshing Lime Cream and Shrimp

For the BBQ rub, simply mix all the ingredients well. This recipe can also be used for additional grilled dishes.
Peel the asparagus, halve it, and marinate it with our BBQ rub and a bit of oil.
Now, prepare the shrimp: first, peel the shrimp and remove the intestines. Then, cut the shrimp from the middle to give them a butterfly shape. Finish by salting them. Grill the shrimp for 2-3 minutes, depending on their size.
Next, place the asparagus and tomatoes on the preheated grill for 2-3 minutes. Marinate the broccoli with olive oil and salt and grill it for 2 minutes until it’s nicely crispy.
For the lemon-lime cream, mix yolks, salt, sugar, mustard, and pepper in a container and slowly blend with an immersion blender. Gradually mix in the oil in drizzles. Finally, season with a fruity vinegar. Tip: You can also mix the oils, e.g., 1 part olive oil and 2 parts neutral oil.

Finally, beautifully arrange all ingredients on a plate.
We wish you a lot of fun cooking and a dreamy Mother’s Day!

Your Tyrolit Life Team and Jürgen Gschwendtner

Ingredients:

• 12 pieces of white asparagus
• 8 pieces of wild broccoli (Bimi)
• 8-10 cherry tomatoes – depending on size
• Salt
• Sunflower oil
• Olive oil

BBQ-Rub Spice Mix

• 3 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon sweet paprika powder
• 1/2 tablespoon ground black pepper
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 pinch of mustard powder

Lime-Lemon Cream

• 2 yolks
• 1 dash of lime-lemon vinegar
• 170 ml rapeseed oil
• 1 teaspoon salt
• 1 pinch of ground pepper
• 1 pinch of sugar
• 1 teaspoon mustard