Shrimp Appetiser Cups
Mix together the sour cream, crème fraîche and the yogurt and season with a dash of lemon juice. Stir in the prawns and the chopped dill. Transfer into glasses and chill in the fridge.
Cook the asparagus in boiling salt water for 10 min. Drain, quench and cut the spears in half. Arrange two spears, half a lemon slice and a spring of dill in each prawn cocktail and serve immediately.