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Salad Of Asparagus And Prawn With Black Truffle Oil Dressin Recipe

by Global Cookbook

Ingredients

5 lrg Peeled raw prawns per person 6 x Freshly cooked asparagus heads and middle stems per person 2 x Red cherry tomatoes, halved     Selection of salad leaves in season, eg rocket, redichio or possibly oak leaf 100 ml Black truffle oil, (good Italian deli's or possibly selected Sainsbury's stores (special selection range)

Half squeezed fresh lemon 30 ml Balsamic vinegar     Seasalt to taste     Freshly grnd black pepper

Directions

1. 1 Cook the prawns lightly after seasoning in extra virgin olive oil and butter, till tender and cold on absorbent paper. After peeling the asparagus, cook in boiling salted water till tender, drain, cold and cut heads and middle stem.
2. 2 Whisk all the dressing ingredients together. Add in the tomatoes, prawns and asparagus. Place onto the arranged salad leaves.

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