Prawn Salad with Asparagus

Name: Prawn Salad with Asparagus
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: British
Ingredients: 250g cooked and peeled king prawns; 200g asparagus spears; 100g mixed salad leaves; 1 lemon, zest and juice; 2 tbsp extra virgin olive oil; 1 tsp honey; ¼ tsp freshly ground black pepper

Prawn salad with asparagus is a light lunch that needs only a pan of boiling water and a jar for the dressing. Cooked king prawns do not need any cooking, and the asparagus needs only a quick blanch, so the whole dish is ready in 18 minutes. A sharp lemon and honey dressing ties together the sweet prawns and the fresh green spears.

By Easy RecipesUpdated 22 October 20264.8(4 ratings)

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Total: 18 min
Prep: 10 min
Cook: 8 min
Serves: 2
Per serving: 290kcal

Keeping prawn salad with asparagus fresh

Everything for this dish is cooked or prepared before it is mixed, so the only real work is timing. Blanch the asparagus first and cool it fully, otherwise the warm spears will wilt the leaves. The prawns should be well drained and cold from the fridge. Add the dressing right at the end so the leaves stay crisp.

British asparagus is in season from late April to June and is worth using when it is, but imported spears work well the rest of the year. Fresh dill or flat-leaf parsley chopped into the dressing is a good addition.

The method for prawn salad with asparagus

Tap a time to start a timer.

Trim the asparagus Hold each spear at both ends and bend it gently, so it snaps where the woody end meets the tender stalk, then discard the woody part. Cut the spears into 3cm lengths.
Blanch Bring a pan of water to the boil, add the asparagus and cook for , until bright green and just tender. Drain and rinse under cold running water to stop the cooking, then shake dry.
Make the dressing Put the lemon zest, 2 tbsp lemon juice, olive oil, honey and pepper in a jar, close the lid and shake until combined. Taste it: the prawns are already salty, so you may not need any extra salt.
Dry the prawns If the prawns are wet from the packet, pat them dry with kitchen paper so they do not water down the dressing.
Toss and serve Put the leaves, asparagus and prawns in a large bowl, pour over the dressing and toss gently. Serve straight away, with lemon wedges if you like.

Serving ideas

Serve it as a lunch for two with crusty bread, or split it between four as a starter. If you want a retro starter, a modern prawn cocktail is a good alternative. A slice of prawn and spinach quiche with the salad on the side makes a good lunch for guests.

Common problems and fixes for Prawn Salad with Asparagus

The asparagus is dull and limp.: It has cooked too long. Boil thin spears for 2 minutes and thicker ones for 3–4, then rinse them under cold water straight away.
The salad is watery.: Prawns and washed leaves both carry water. Pat the prawns dry, dry the leaves well, and add the dressing only when you are about to eat.
The dressing is too sharp.: Add another half teaspoon of honey, or use less lemon juice and a little more oil, and shake the jar again.

Frequently asked questions about Prawn Salad with Asparagus

Can I use frozen prawns?

Yes, cooked frozen prawns work well. Defrost them in the fridge overnight, drain them and pat them dry with kitchen paper before you add them.

Can I grill the asparagus instead of boiling it?

Yes. Toss the spears in a teaspoon of the olive oil and cook them in a hot griddle or frying pan for 4–5 minutes, turning, for a smoky flavour. Then use them warm or cool.

Can I make it ahead?

You can cook the asparagus and make the dressing a few hours ahead and keep them in the fridge. Keep the prawns chilled, and combine everything just before serving. Eat any leftover dressed salad within 24 hours.

What can I serve with it?

Crusty bread or boiled new potatoes turn it into a bigger meal. It also works as a side dish next to grilled fish.

How did you like the recipe?

4.8 / 5 · 4 ratings