Starter Recipes > Prawn and Asparagus Salad

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.


3 cups cooked prawns
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)


- 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.