Jersey Royal Prawn And Asparagus Salad Recipes

SHRIMP AND FRESH ASPARAGUS SALAD

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
• Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
• To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.

ASPARAGUS, PRAWN AND DILL SALAD

Steps:

• Cook the asparagus in a small pan of boiling salted water for 1-2 minutes or until bright green and just tender.
• Drain and refresh under running cold water.
• Drain well and place in a large bowl.
• Run a peeler down the length of the cucumber to form long ribbons.
• Add to the asparagus.
• Add prawns and dill dressing to asparagus and cucumber and toss to combine.
• Serve immediately.
• DRESSING: Place all the ingredients in a small screw-top jar and shake to combine.

JERSEY ROYAL, PRAWN AND ASPARAGUS SALAD

Steps:

• 1. Bring a pan of lightly salted water to the boil and cook the potatoes for 15 minutes. Drain. 2. While the potatoes are cooking, bring another pan of lightly salted water to the boil. Add the asparagus and frozen peas and cook for 2 minutes. Drain and set aside. 3. Heat the oil in a pan and add the onion and garlic. Cook over a gentle heat for 5 minutes until soft but not browned. Add the cooked Jersey Royals, asparagus and peas along with the prawns. Toss well and cook for 2-3 minutes until piping hot. 4. Divide between 4 serving plates. Whisk together the sweet chilli sauce, lemon juice and mayo. Drizzle overtop of salad.

SHRIMP AND ASPARAGUS SALAD

Steps:

• Cook green asparagus in boiling salted water until barely tender, about 1 minute.
• If purple asparagus is tender, don't cook at all.
• In mixing bowl, combine asparagus, shrimp and bell pepper.
• In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
• Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.