Pudding
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Introduction

Enjoy this starter in May/June when the British grown asparagus is in season their taste is amazing

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Oven temperature

N/A

Steps

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

  2. 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

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

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

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

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

Cooks tips

To enjoy this salad at its best make sure the asparagus are al dente and the prawns are not overcooked so are juicy and not rubbery.

Serve with

Lemon dressing and perhaps some French bread

Other recipe to try here

Wine pairing

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Ingredients

500g Raw king prawns

25g butter

1 pkt Baby spinach

Parsley

1 bunch Asparagus

1 Avocado

3 spring onions

Seasonings

Lemon dressing

150ml olive oil

2 lemons

2tsp Dijon mustard

1tsp runny honey

2 garlic cloves

seasonings


Serve with: 


Cooks tip: 

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Prawn, Asparagus and Avocado Salad

30 minutes

4

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