Preparation time: 25 mins
Cooking time: 20–25 mins
*2 tablespoons white wine vinegar
*20 uncooked prawns, peeled and deveined
*800g asparagus, spears trimmed
*1 carrot, thinly sliced
*1 celery heart, thinly sliced
*olive oil, for drizzling
*juice of 1/2 a lemon, strained
*salt and pepper
1. Bring a pan of salted water to the boil, add the 2 tablespoons of vinegar and blanch the prawns for 2 minutes, then drain.
2. Tie the asparagus into a bunch and cook it standing upright, in salted boiling water for 15–20 minutes, then drain and leave to cool.
3. Put the carrot and celery on a serving dish and top with the prawns and asparagus.
4. Drizzle with olive oil, season with salt and pepper and sprinkle with the lemon juice. Mix gently and serve immediately.
Recipes adapted from 'The Silver Spoon' new edition 2011, published by Phaidon Press.
To order The Silver Spoon new edition at a special discount price of £23.95 (usually £29.95) including p&p (in the UK) visit www.phaidon.com or call 020 7843-1234 quoting the reference SNE001. Offer valid until 17 February 2012. Reuse content