This recipe is for 10 people as a starter, or as a main course for 2-4 people.

Preparation of the salad:

  • Clean the prawns and fry them in the oil when serving with the garlic.

Preparation of the dressing:

  1. Make a nice dressing by mixing everything except the oil.
  2. Add the oil slowly and beat with the whisk.
  3. Season.
  4. Mix with the mixed salad when serving.

Preparation of the mayonnaise:

  1. Mix all the ingredients together using a hand blender except the oil.
  2. Slowly add the oil with the hand blender until a nice mayonnaise results.
  3. Season with salt & pepper.

Preparation of the Asparagus:

  1. Peel the asparagus and cut off ½ cm from the back.
  2. Bring the peels to the boil and let them simmer for 10 minutes and do not boil.
  3. Put the peeled asparagus in a pan and pour the sifted asparagus fond over this.
  4. Add salt and let the asparagus boil for 2 minutes and then cool in the stock. (5 minutes)
  5. Pack the cooked asparagus with brick dough and cover the edge with a lot of egg-white.
  6. Fry them in the oil when serving.
  7. Serve everything on a plate.

Recipe made by Cooking & Dining.

Picture: Hetty Kamsteeg.

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