Starter Recipes > Prawn and Asparagus Salad
Starter - Prawn and Asparagus Salad
Main Course - Entrecote Bordelaise
Dessert - Gooseberry Tansy
2 1/2 cups sliced mushrooms
2 medium tomatoes, each cut into quarters
bunch of asparagus, cooked
1 cup cooked peas
2 tablespoons olive oil
1 teaspoon white wine vinegar
1/2 teaspoon salt
a little finely chopped dill
2 hard boiled eggs, cut into quarters
(see measure conversions for more information)
- Mix the oil, wine vinegar, salt and dill together and pour over the salad.
- Serve garnished with egg quarters.
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Comment Script
This recipe is part of the June 2007 Recipes Menu
Starter - Prawn and Asparagus Salad
Main Course - Entrecote Bordelaise
Dessert - Gooseberry Tansy
How to make prawn and asparagus salad:
English Asparagus has a very short season span, about 6 – 8 weeks, so why not try some in this tasty and easy starter.
Ingredients
3 cups cooked prawns2 1/2 cups sliced mushrooms
2 medium tomatoes, each cut into quarters
bunch of asparagus, cooked
1 cup cooked peas
2 tablespoons olive oil
1 teaspoon white wine vinegar
1/2 teaspoon salt
a little finely chopped dill
2 hard boiled eggs, cut into quarters
(see measure conversions for more information)
Method
- Place the prawns, mushrooms, tomatoes, asparagus and peas in a large bowl.- Mix the oil, wine vinegar, salt and dill together and pour over the salad.
- Serve garnished with egg quarters.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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