12 asparagus spears, trimmed 8oz/225g button mushrooms, wiped and sliced 12oz/350g peeled prawns For the dressing: 4 Tbs. sunflower oil 1 Tbs. white wine vinegar 1 tsp. Dijon mustard salt and ground black pepper 1 Tbs. finely chopped parsley and chervil, mixed
Instructions
1) Cook asparagus in lightly salted boil water until just tender. Drain and refresh in cold water. Drain again. Pat dry gently and cut into short lengths.
2) Mix mushroom slices in a bowl with prawns. Shake dressing ingredients in a screw top jar and pour over. Toss to coat. Add asparagus and toss again, carefully, to avoid breaking the asparagus tip.
3) Leave in the fridge to marinate for 30 minutes or longer if possible.
Pile into a pretty bowl to serve.
