Vickys Prawn & Asparagus Salad

• 180 grams asparagus spears, trimmed
• 180 grams cooked prawns
• 8 tsp French Dressing, see link below for my recipe
• 12 Baby Gem (small Romaine/Cos) lettuce leaves
• 8 cherry tomatoes, quartered
• 1 pinch cayenne pepper

1. Put the asparagus into a saucepan, cover with boiling water and add a good pinch of salt
2. Boil for 4 minutes or until tender
3. Drain and then fill the pan with cold water.
4. Let the asparagus cool then drain again
5. Mix together the French Dressing and cayenne (paprika is also nice)
6. Line the serving plates with 3 baby gem leaves
7. Divide the asparagus and prawns between the plates then spoon 2 teaspoons of dressing over each serving

prawns, recipe, gem, tomatoes, cayenne pepper

Taken from cookpad.com/us/recipes/369120-vickys-prawn-asparagus-salad (may not work)