Asparagus, Prawn And Dill Salad - cooking recipe

Ingredients

1 bunch asparagus, ends trimmed,halved
1 lebanese cucumber
500 g medium king prawns, peeled,deveined and cooked
DILL DRESSING
60 ml olive oil
1/4 cup chopped fresh dill leaves
40 ml lemon juice
1 teaspoon coarse grain mustard
salt & fresh ground pepper

Preparation

Cook the asparagus in a small pan of boiling salted water for 1-2 minutes or until bright green and just tender.
Drain and refresh under running cold water.
Drain well and place in a large bowl.
Run a peeler down the length of the cucumber to form long ribbons.
Add to the asparagus.
Add prawns and dill dressing to asparagus and cucumber and toss to combine.
Serve immediately.
DRESSING: Place all the ingredients in a small screw-top jar and shake to combine.