Salad of asparagus and prawn with black truffle oil dressin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Peeled raw prawns per person |
| 6 | Freshly cooked asparagus heads and middle | |
| ; stems per person | ||
| 2 | Red cherry tomatoes; halved | |
| Selection of salad leaves in season; eg rocket, redichio | ||
| ; or oak leaf | ||
| 100 | millilitres | Black truffle oil; (good Italian deli's |
| ; or selected | ||
| ; Sainsbury's stores | ||
| ; (special selection | ||
| ; range) | ||
| Half squeezed fresh lemon | ||
| 30 | millilitres | Balsamic vinegar |
| Seasalt to taste | ||
| Freshly ground black pepper | ||
Directions
FOR THE DRESSING
1 Cook the prawns lightly after seasoning in olive oil and butter, until tender and cool on absorbent paper. After peeling the asparagus, cook in boiling salted water until tender, drain, cool and cut heads and middle stem.
2 Whisk all the dressing ingredients together. Add the tomatoes, prawns and asparagus. Place onto the arranged salad leaves.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.