Asparagus Cocktail

Peel the asparagus, wash it, trim off the woody ends and cut it on the diagonal into pieces.

Bring salted water with a pinch of sugar to a boil and cook the asparagus in it for about 10 minutes.

Trim and wash the sugar snap peas, then add them to the asparagus after about 5 minutes of cooking and cook together.

Drain the vegetables, shock them in cold water, let them drain well and cool completely.

Wash and dry the salad leaves and basil; cut the basil into thin strips, reserving a little for garnish.

Stir the yogurt with the basil strips, lemon juice and a little lemon zest, then season with salt and pepper.

Quickly rinse the cooked shrimp, pat them dry and gently toss them with the asparagus, sugar snap peas and yogurt sauce in a bowl.

Line glasses with the salad leaves, fill them with the asparagus cocktail and serve garnished with the remaining basil.