Asparagus and Prawn Dippers with Lemony Mayonnaise

A simple fresh spring or summer appetiser.

			  Asparagus and Prawn Dippers with Lemony Mayonnaise

Serves: 4

Cooking time: 1 minute


  • 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
  • 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


  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.

Recipe provided by the Australian Asparagus Council.

Soups, Starters & Snacks Mains Salads, Sides & Dressings BBQ & Picnic Meat Poultry Seafood Egg Cheese Vegetables Dairy Free Gluten Free Vegetarian Vegan