While asparagus are in season I try and use them as much as possible as I love the flavour. This is an old favourite recipe.
Ingredients and Method (serves 4)
At least 200g cooked prawns (I buy raw peeled prawns and cook them myself) Roast a handful of hazelnuts in a medium oven till brown. Chop very roughly. Panfry or grill 2 slices of bacon per person break into pieces. Make sure you use top quality bacon from Jamie at Te Kainga Meats. Steam 4 asparagus per person. Refresh in cold water and dry.
For the salad – mixed salad greens, rocket and/or baby spinach, a carton of cherry tomatoes and 2 endives with leaves pulled apart. For the dressing – whisk together 150ml of hazelnut oil (we sell this), 2 tbsps of balsamic vinegar, 1 tbsp fresh lemon juice, salt and pepper.
Toss the salad greens and endive leaves together with most of the dressing.
Divide between 4 plates and top each with asparagus, prawns, bacon pieces, tomatoes and lastly the toasted hazelnuts. Drizzle each with the last of the dressing.
Serve with crusty bread and a crisp white wine.