1. Rinse the asparagus and halve the spears lengthwise; cut them widthwise into quarters to form sticks. 
2. Do the same with the carrots. 
3. Peel the shrimp or prawns. 
4. In a skillet, sauté the carrot sticks in 2 tbsp. hot oil for 2 minutes over high heat, stirring constantly. 
5. Add the asparagus and March beer and mix; continue cooking over low heat, covered, for 3 minutes.
6. Finally add the shrimp and cook 3 minutes longer, stirring. 
7. Season with salt and pepper to taste. Let cool. 
8. Rinse the radishes and slice them attractively.
9. Combine all the components of the salad in a bowl and refrigerate for 1 hour. 
10. In a bowl, make the dressing: combine the mustard with the beer, then gradually whisk in the oil to create an emulsion. Blend in the chopped chives.
11. Just before serving, toss the salad with the dressing. 

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Collaboration: VFC and Maîtres Brasseurs de France