This recipe is best prepared with the very small North Sea prawns. As a substitute, use the smallest prawns you can find.
1 person made this
250g white asparagus
salt and sugar to taste
1 hard-boiled egg
125g shelled and deveined small prawns
125g natural yoghurt
3 tablespoons mayonnaise
2 tablespoons ketchup
lemon juice to taste
pepper to taste
1 tablespoon minced fresh dill
Method Prep:10min › Cook:10min › Ready in:20min
Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife and cut the asparagus into bite-size pieces. Bring salted water to the boil, add a pinch of sugar. and reduce the heat. Simmer gently until the asparagus is tender and can be easily pierced with a sharp knife, about 10 to 15 minutes. The cooking time varies depending on the thickness of the asparagus. Remove and drain well.
Peel and dice the egg. Gently mix it with the cooled asparagus pieces and the prawns.
For the dressing stir together the yoghurt, mayonnaise, ketchup, lemon juice and pepper until smooth. Mix with the salad, sprinkle with dill and serve.