Norwegian prawn salad with egg and asparagus

Name: Norwegian prawn salad with egg and asparagus
Prep time: 10 min
Cook time: 5 min
Yield: 4
Ingredients: 350 g prawns, peeled; 12 asparagus; 2 eggs; 100 g wild mushrooms; 6 tomato; 2 portions lettuce leaves; 1 tbsp olive oil; 2 tbsp lemon juice; 0.5 tsp black pepper; 0.5 clove garlic

Cooking time20 min

Difficulty levelEasy

Rating4/5

Servings

Ingredients

Preparation

Wash the Norwegian prawns
Cook the asparagus in salted water for 3-4 minutes
Cut the stalks into smaller pieces
Hard boil the eggs and cut the eggs into wedges
Clean and cut the mushrooms into thin slices and tomatoes in half
Mix the salad in a bowl or on a plate using all the chopped vegetables and prawns
For the dressing, whisk together oil, lemon juice, pepper and crushed garlic and drizzle over the salad to serve

Note: In season it's good to mix in boiled fresh potatoes (sliced or cubed)