Asparagus and Tomato Salad
with Prawns and Dill
- 1 Lemon
- 1 red Onion
- 1 bunch Dill
- 7 ounces Cherry tomatoes
- 5 ounces Prawns (ready to cook)
- 2 tablespoons Olive oil
- 1 teaspoon Agave syrup (or honey)
- black Pepper
- 1 pound white Asparagus
Squeeze juice from the lemon. Peel the onion and cut into thin strips. Rinse the dill, shake dry, pluck needles and finely chop. Rinse the tomatoes, wipe dry and halve. In a bowl, combine lemon juice, onion, dill, tomatoes, shrimp, oil and agave syrup. Season with salt and pepper and mix well.
Rinse the asparagus, pat dry and peel thoroughly with a vegetable peeler. Trim the tough ends and cut the spears diagonally into slices. Leave the asparagus tips whole.
Blanch the asparagus in a large pot of boiling salted water until just tender, 4-5 minutes.
Drain the asparagus in a strainer.
Combine warm asparagus with the other ingredients and mix thoroughly. Season with salt and pepper and serve.