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Prawn and asparagus salad

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients (serves 4):


Wash and peel the asparagus and cook for 15 minutes in salted boiling water. Drain, set aside the tips and throw away the stems. Cook the prawns (not necessary if cooked) and garlic, drain and leave to cool. Wash and prepare the lettuce. To make the dressing, mix the vinegar, lemon juice, chopped shallot, garlic and cottage cheese and season. Place the salad and prawns in a bowl, sprinkle with the tarragon and arrange the asparagus tips on top.
Advice: Serve the dressing separately.

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