Asparagus and Prawn Dippers with Lemony Mayonnaise

A simple fresh spring or summer appetiser.

Ingredients

• 16 spears asparagus, woody ends removed
• 1 Lebanese cucumber, halved and sliced lengthways
• 12 small baby Cos lettuce leaves
• 12 cooked prawns, heads removed, peeled and de-veined

Dressing:

• 1/2 cup quality egg mayonnaise
• 2 tablespoons sour cream
• 1/2-1 garlic clove, crushed
• 2 tablespoons lemon juice
• Sweet paprika and pepper to serve
• Lemon wedges to serve

Method

1. Blanch asparagus by placing in a large heatproof bowl and covering with boiling water. Allow to stand for 30-60 seconds. Remove asparagus and place in a separate large bowl of cold water for 1 minute to prevent further cooking. Drain asparagus and pat dry with paper towel.
2. Arrange lettuce, cucumber, asparagus spears and prawns in 4 glass tumblers.
3. To make dressing, combine mayonnaise, sour cream, garlic and lemon juice. Divide dressing between tumblers. Sprinkle a little sweet paprika and pepper on top of mayonnaise. Add a lemon wedge to each glass and serve at once.