Prawn salad with asparagus and dill

April 2, 2009

Prawn salad with asparagus and dill © kvalifood.com

Fresh green asparagus and peeled prawns are a spring classic. Here the prawns are made into a creamy salad, and the asparagus are briefly blanched to keep their bite and colour. Dill and lemon keep it light and fresh. Use good quality peeled prawns — it makes a difference.

Prawn salad with asparagus and dill assembly © kvalifood.com

Ingredients

Yields 4 servings

Prawn salad

300 g peeled prawns
3 tbsp mayonnaise
2 tbsp crème fraîche 18%
2 tbsp finely chopped dill
1 tsp lemon juice
salt
pepper

Blanched asparagus

200 g green asparagus, trimmed
salt

Assembly

4 slices rye bread
fresh dill
lemon wedges
lemon zest (optional), a little

Directions

Prawn salad

Stir together mayonnaise, crème fraîche and dill.
Fold the prawns into the dressing.
Season with lemon juice, salt and pepper.

Blanched asparagus

Bring a pot of salted water to the boil.
Blanch the asparagus for 2 minutes, until tender but still with some bite.
Transfer immediately to iced water to stop the cooking and preserve the green colour.
Leave to drain and cut in half on the diagonal if you like.