Asparagus Prawn And Dill Salad Recipes

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.

Steps:

• Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
• Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.

Steps:

• To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
• To make the salad: In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined.
• Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature.

Steps:

• Bring 1 3/4 cups water to boil in medium saucepan. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
• Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Add asparagus, cucumber and green onions to rice.
• Combine Dijon mustard, sugar, vinegar and dry mustard in small bowl. Gradually mix in oil. Add chopped dill. (Can be made 1 day ahead. Cover salad and dressing separately; chill.) Mix dressing into salad. Season with salt and pepper. Line large bowl with lettuce. Mound salad in bowl. Garnish with dill sprigs.

Steps:

• Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
• Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
• Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

Steps:

• Place the salad leaves, cucumber, red onion and cherry tomatoes onto a plate or into a bowl.
• Brush a grill plate or a pan with olive oil and the asparagus spears and red pepper. Place onto the grill or pan and cook until slightly browned and cooked al dente. If you like at the same time boil a large egg for 7-8 minutes until softly boiled and leave to cool in cold water.
• When the asparagus and red pepper is done remove from the heat and 1/2 the asparagus spears and slice up the red pepper and arrange over the salad leaves along with the king prawns, avocado(sprinkled with lemon juice), pine nuts and an egg sliced into 6 if you are using.
• Drizzle with a little extra virgin olive oil, season to taste and serve immediately with a large dollop of mayonnaise mixed with a squeeze of lemon and seasoned with black pepper.
• Enjoy!!!

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the pasta and boil vigorously for the time recommended on the pasta package or until the pasta is tender.
• Meanwhile, heat the tablespoon of oil and the butter in a medium skillet until the butter melts.
• Add the shallots and cook until softened, about 2 minutes.
• Add the asparagus and cook until it loses its raw look, about 2 minutes.
• Add 1 cup of the pasta water, raise the heat to medium-high, and boil until the aspargus turns bright green, about 2 minutes.
• Add the garlic, dill and shrimp.
• Remove from the heat and stir in the additional olive oil, salt and pepper.
• Drain the pasta and toss in a serving bowl with the shrimp and asparagus.

Steps:

• Place asparagus tips in a pan and cover with boiling water. Cook on a medium heat for 8 minutes
• Whilst asparagus is cooking, heat the oil in a pan, slice shallots and fry for 2 minutes, then add the bean sprouts. Fry until asparagus is ready
• Whilst asparagus is cooking, whisk thoroughly all the dressing ingredients together
• Toss spinach and rocket together, and slice tomatoes.
• Toss bean sprouts and shallots with the spinach and rocket. Place the salad and the tomatoes on the dish
• Slice salmon and arrange with asparagus on top of salad
• Add dressing and garnish with almond flakes

Steps:

• In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
• Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
• Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
• For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.

Steps:

• Sprinkle salmon with 1/4 teaspoon salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4-6 in. from the heat for 12-18 minutes or until fish flakes easily with a fork. , Meanwhile, cook pasta according to package directions. In a large skillet, saute asparagus and leeks in oil with until asparagus is crisp-tender. Sprinkle with remaining salt and pepper., In a small bowl, combine the cornstarch, water, broth, dill and lemon juice until smooth; stir into asparagus mixture. Bring to a boil; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Drain pasta; toss with asparagus mixture. Serve with salmon.

Steps:

• Cook fettuccine as directed on package to desired doneness. Drain; cover to keep warm.
• Meanwhile, in small bowl, mix broth and flour. Stir in lemon juice and dill. Set aside.
• In 10-inch nonstick skillet or Dutch oven, heat olive oil over medium heat until hot. Add asparagus; cook and stir 2 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink.
• Add broth mixture to skillet; cook over medium heat, stirring frequently, until slightly thickened.
• Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.

Steps:

• Boil, steam or microwave asparagus until just tender. Drain, rinse under cold water until cold, then pat dry with absorbent kitchen paper.
• Wrap one piece of smoked salmon around each spear; place on a serving platter.
• To make the dill salad cream, combine all the ingredients in a small bowl; stir until smooth.
• Drizzle some of the cream over the spears, garnish with dill sprigs and serve the remaining cream seperately.

Steps:

• Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus with the remaining ingredients; toss to coat. Cover and refrigerate for 3-4 hours or overnight.

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.

Steps:

• Make dressing:
• In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.
• Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.
• Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.
• Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.
• In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.