Chop parsley, snap woody bottoms off asparagus spears, clean and slice spring onions.

Boil lightly salted water and cook asparagus for approx. 5 mins until just tender (do not overcook). Drain immediately and wash with cold water to stop any further cooking, dry on a paper towel, cut in half

Sauté prawns in butter until they have turned pink (do not overcook!). Take off heat and allow to cool completely.

While asparagus and prawns cooling make the dressing, peel and mince the garlic then mix all ingredients together until well incorporated.

Peel and chop avocado when you are ready to assemble and serve the salad

Arrange all ingredients together and sprinkle with lemon dressing, serve the rest of dressing in a jug.