White asparagus and prawn salad

    (1)

    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

    Ingredients
    Serves: 2 

    • 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 

    1. 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.
    2. Peel and dice the egg. Gently mix it with the cooled asparagus pieces and the prawns.
    3. For the dressing stir together the yoghurt, mayonnaise, ketchup, lemon juice and pepper until smooth. Mix with the salad, sprinkle with dill and serve.

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