Recipe for Salad of Asparagus and Prawn with Black Truffle Oil Dressin

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Yield:

1 servings

Ingredients:

Amount	Ingredient
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 oak leaf
	----------------- FOR THE DRESSING ----------------
100 ml	Black truffle oil, (good Italian delis or selected Sainsburys stores (special selection range)
	Half squeezed fresh lemon
30 ml	Balsamic vinegar
	Seasalt to taste

Instructions:

Instructions: 1 Cook the prawns lightly after seasoning in olive oil and butter, until tender and cool on absorbent paper. After peeling the asparagus, cook in boiling salted water until tender, drain, cool and cut heads and middle stem.

2 Whisk all the dressing ingredients together. Add the tomatoes, prawns and asparagus. Place onto the arranged salad leaves.

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