Prawn & asparagus salad

Prawn & asparagus salad


Prawn & asparagus salad

The ingredient of Prawn & asparagus salad

  1. 2 bunches asparagus, woody ends trimmed
  2. 36 (approximately 1kg) cooked medium king prawns, peeled leaving tails intact, deveined
  3. 3 Lebanese cucumbers, peeled into ribbons
  4. 50g snow pea sprouts, ends trimmed
  5. 235g (1 cup) Maille Dijonnaise
  6. 65g (1/four cup) bitter cream
  7. 60ml (1/four cup) fresh lemon juice
  8. 4 drained anchovy fillets, finely chopped
  9. 1/2 small garlic clove, crushed
  10. 2 tablespoons chopped clean continental parsley
  11. 1 tablespoon chopped fresh chives

The instruction how to make Prawn & asparagus salad

  1. Cook the asparagus in a saucepan of boiling water for two-three mins or until shiny green and soft crisp. Refresh underneath cold strolling water. Drain.
  2. To make the dressing, place the Dijonnaise, sour cream, lemon juice, anchovy, garlic, parsley and chives inside the bowl of a food processor and technique until smooth.
  3. Combine asparagus, prawns, cucumber and snow pea sprouts in a bowl. Divide amongst serving plates. Drizzle over the dressing to serve.

Nutritions of Prawn & asparagus salad

fatContent: 266.246 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 23 grams protein
sodiumContent: 172 milligrams cholesterol


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