Asparagus and Mangetout Salad with Shellfish and Warm Sesame Dressing

Name: Asparagus and Mangetout Salad with Shellfish and Warm Sesame Dressing
Yield: Serves 4–6
Ingredients: 1 tbsp fruit vinegar, such as blackcurrant, raspberry or blackberry, or you could use cider vinegar, lime or lemon juice or rice vinegar instead; 1 tbsp fruit vinegar, such as blackcurrant, raspberry or blackberry, or you could use cider vinegar, lime or lemon juice or rice vinegar instead; 1 tbsp fruit vinegar, such as blackcurrant, raspberry or blackberry, or you could use cider vinegar, lime or lemon juice or rice vinegar instead; 1 tbsp fruit vinegar, such as blackcurrant, raspberry or blackberry, or you could use cider vinegar, lime or lemon juice or rice vinegar instead; 1 tbsp fruit vinegar, such as blackcurrant, raspberry or blackberry, or you could use cider vinegar, lime or lemon juice or rice vinegar instead; 1 tbsp fruit vinegar, such as blackcurrant, raspberry or blackberry, or you could use cider vinegar, lime or lemon juice or rice vinegar instead; 1 tbsp fruit vinegar, such as blackcurrant, raspberry or blackberry, or you could use cider vinegar, lime or lemon juice or rice vinegar instead; 1 tbsp fruit vinegar, such as blackcurrant, raspberry or blackberry, or you could use cider vinegar, lime or lemon juice or rice vinegar instead; 12 oz / 340 g prawns, peeled, or 8 scallops, halved; 12 oz / 340 g prawns, peeled, or 8 scallops, halved; salad leaves, to serve; 6 oz / 170 g mangetout; 2–3 garlic cloves; 1 tbsp toasted sesame oil; 2 tbsp olive oil; 12 oz / 340 g asparagus (not too thick)

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

12 oz / 340 g asparagus (not too thick)
6 oz / 170

Pescatarian
Gluten-free

Method

Snap off the tips and the tenderest parts of the asparagus stems, about 4–5 in / 10–12.5 cm. Top and tail the mangetout, and pull off the stringy edges if necessary. Bring a pan of lightly salted water to