Prawn & asparagus salad

An Aussie Chrissy wouldnt be the same without seafood and this easy starter will satisfy your cravings without spoiling your appetite.

Recipe «Prawn & asparagus salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 bunches asparagus, woody ends trimmed, 36 cooked medium king prawns, peeled leaving tails intact, deveined, 3 Lebanese cucumbers, peeled into ribbons, 50g snow pea sprouts, ends trimmed, 235g Maille Dijonnaise , 65g sour cream, 60ml fresh lemon juice, 4 drained anchovy fillets, finely chopped , 1/2 small garlic clove, crushed, 2 tbsp chopped fresh continental parsley, 1 tbsp chopped fresh chives.

Ingredients:

• 2 bunches asparagus, woody ends trimmed 
• 36 cooked medium king prawns, peeled leaving tails intact, deveined 
• 3 Lebanese cucumbers, peeled into ribbons 
• 50g snow pea sprouts, ends trimmed 
• 235g Maille Dijonnaise 
• 65g sour cream 
• 60ml fresh lemon juice 
• 4 drained anchovy fillets, finely chopped 
• 1/2 small garlic clove, crushed 
• 2 tbsp chopped fresh continental parsley 
• 1 tbsp chopped fresh chives 

Instructions

1. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
2. To make the dressing, place the Dijonnaise, sour cream, lemon juice, anchovy, garlic, parsley and chives in the bowl of a food processor and process until smooth.
3. Combine asparagus, prawns, cucumber and snow pea sprouts in a bowl. Divide among serving plates. Drizzle over the dressing to serve.