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.

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