Print
Email
Add a photoServings: 1
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
- Â Â 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)
- Â Â Half squeezed fresh lemon
- 30 ml Balsamic vinegar
- Â Â Seasalt to taste
- Â Â Freshly grnd black pepper
Directions
- 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 Whisk all the dressing ingredients together. Add in the tomatoes, prawns and asparagus. Place onto the arranged salad leaves.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 478g | |
| Calories 931 | |
| Calories from Fat 818 | 88% |
| Total Fat 92.51g | 116% |
| Saturated Fat 12.83g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 76mg | 3% |
| Potassium 843mg | 24% |
| Total Carbs 18.36g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 12.87g | 9% |
| Protein 10.76g | 17% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
