Asparagus, feta and prawn salad
Recipe by Katrin Pechinger
1 kg asparagus (or green beans)
400 g cherry tomatoes
225 g prawns, defrosted
2 cloves of garlic, minced
1/4 tsp chili flakes
salt, pepper
4 mini cos lettuces (or spinach)
120 g feta, cubed
40 g hazelnuts, chopped (optional)
Dressing
5 Tbsp balsamic
5 Tbsp olive oil
2 tsp maple syrup
zest of 1/2 lemon
Variation: Use green beans and spinach instead of asparagus and cos lettuce.
Prep. Time → 10 min
Cook Time → 10 min
1. Wash asparagus and trim off hard ends. Peel bottom third of asparagus stems and chop into 3 cm pieces.
2. Heat a little oil in a pan and fry asparagus on both sides. Cover and cook for another ~2 min. Take off the heat and add tomatoes to pan. Stir.
3. Drain prawns, then heat oil in a separate pan and saute prawns on both sides. Add salt, pepper, garlic and chili. Saute some more, then take off the heat and add to asparagus mixture.
4. For the dressing: Mix all ingredients, add salt and pepper to taste.
5. Wash and assemble cos lettuce on big plates. Top with warm asparagus salad, feta, dressing and chopped hazelnuts.
main courses, asparagus, dinner, prawns, salad, stove May 29, 2018 18:33
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