This scandinavian prawn salad on white asparagus is a easy dish to make as a starter or as a light brunch!
Asparagus is still in season here in the northern hemisphere and I’m making sure to enjoy these spear like veggies as much as I can before the season is over.
So here I’ve made a prawn salad, inspired by the Swedish classic dish called Toast Skagen. It’s a mayo based prawn salad served on toast. If you ever visit Sweden, you are bound to find this dish on the menu at most restaurants, especially those serving classic swedish food!
In this salad, I’ve omitted the mayo and toast and decided to give the salad a more clean taste by serving it on asparagus with a bit for clarified butter! Clarified butter basically the same as ghee, which is the pure butter fat with the milk solids been removed!
If you’re looking for a quick yet scrumptious dish to make for a starter or a brunch, this is the perfect dish!
- 8 stalks white asparagus
- 150 g peeled prawns
- 0.5 tbsp lemon zest
- 0.5 tbsp lemon juice
- 1 tbsp chopped dill
- 1-2 tbsp clarified butter ghee
- Salt and pepper to taste.
Bring water to boil in a large pan. Add salt and a lemon slice.
Whilst the water is boiling, prepare the asparagus by peeling them. Remove the woody stem.
Boil the asparagus for 10-12 minutes, or until tender.
Whilst the asparagus is boiling, prepare the prawns by combining prawns, lemon zest, dill and lemon juice. Add salt to taste.
When the asparagus are done, place them on a plate and assemble the prawns on top. Gently drizzle clarified butter over the prawns.
Finish with dill.