Christmas Prawn and asparagus salad

Christmas Prawn and asparagus salad

Christmas Prawn and asparagus salad

This recipe is delicious

Preparation Time 30 minutes/Cooking Time 5 minutes

serves: 8

Ingredients of Christmas Prawn and asparagus salad

2 bunches asparagus, woody ends trimmed

36 (about 1kg) cooked medium king prawns, peeled leaving tails intact, deveined

3 Lebanese cucumbers, peeled into ribbons

50g snow pea sprouts, ends trimmed

Dressing

235g (1 cup) Maille Dijonnaise

65g (1/4 cup) sour cream

60ml (1/4 cup) fresh lemon juice

4 drained anchovy fillets, finely chopped

1/2 small garlic clove, crushed

2 tbs chopped fresh continental parsley

1 tbs chopped fresh chives

Description of Christmas Prawn and asparagus salad

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.

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.

Combine asparagus, prawns, cucumber and snow pea sprouts in a bowl. Divide among serving plates. Drizzle over the dressing to serve.

Notes & tips for Christmas Prawn and asparagus salad

A drizzle of creamy dressing makes this salad taste divine!

Prepare to the end of step 2 up to 5 hours ahead. Store in airtight containers in the fridge. Continue from step 3 just before serving.

Source - taste.com.au