This delicious combination makes a lovely colourful summer salad which is simple to prepare but is quite luxurious. If serving this salad for a picnic, store in a cool box until required and pour over the dressing just before serving.
- 200g (7oz) asparagus tips, ends trimmed and cut into 5cm lengths
- 250g (9oz) baby plum tomatoes, halved
- 50g (2oz) rocket
- 300g (11oz) cooked, peeled king prawns
- 1tsp Dijon mustard
- 2tsp clear honey
- 3tbsp lemon juice
- 100ml (4fl oz) olive oil
- Salt and freshly ground black pepper
For the dressing…
Cook the asparagus in boiling salted water for 4-5 minutes until just tender. Drain and plunge into cold water to prevent it cooking further. Pat dry with kitchen paper. Arrange all the salad ingredients on 4 plates.
To make the dressing, put the mustard, honey, oil and seasoning in a bowl and whisk well. Add the lemon juice and whisk until slightly thickened.