Salad Queen Victoria

Step 1: Peel the cucumber and slice it into matchsticks of the same approximate length and thickness as the asparagus.

Step 2: Sprinkle with salt and let it leach out the water for 10 minutes in a sieve.

Step 3: Boil a bit of salted water and cook the asparagus in a covered pan for three minutes until al dente.

Step 4: Rinse in a sieve under cold running water to drain and cool.

Step 5: Distribute the cucumber matchsticks and asparagus over four plates.

Step 6: Sprinkle with half of the truffle oil.

Step 7: Arrange shrimp on top of the vegetables and sprinkle with the lemon juice and the rest of the truffle oil.

Step 8: Season lightly.

Step 9: Garnish with chives.