Stir-fry salad with asparagus, shrimp and sea fennel
1 bag mixed salad
3 tablespoons mayonnaise
2 x 40g samphire
250g cream cheese
Herbs: dill, parsley, coriander
Let the curds drain for half an hour in a coffee filter.
Meanwhile, cut the asparagus into thin slices.
Mix the mayonnaise with an equal amount of curd.
Mix in some chopped herbs and salt and pepper and a little grated orange peel.
Put a little sauce on a plate beside the shrimp.
Divide the sea fennel into small wedges.
Stir-fry briefly in a little olive oil the slices asparagus and samphire.
Garnish with some orange curls.