Pink grapefruit salad

Clean the asparagus by depriving them of the Woody part of the stems.

Wash them carefully, then tie a bouquet with white thread and finally put them to boil in a saucepan with 2 fingers of salted hot water to boil.

Boil, but separately, even shrimp tails.

Divide grapefruit half with a horizontal cut and svuotateli.

Deprived the latter of the seeds and white skins, then cut it into small cubes (you do this by holding the pulp on a bowl, so as to collect the juice).

Peel the corn, depriving it of the apical and radicle washing very well in most waters.

Pink Grapefruits coated media with their pulp, diced, mixed with boiled shrimp tails and asparagus (use only the tips), decorated with the corn.

Emulsify the grapefruit juice, collected in the bowl, with eight tablespoons Virgin olive oil and a pinch of salt and pepper.

Bring on the table then the grapefruit, well arranged on individual plates and a bowl, seasoning which each diner will use.