300 g of GALLO piñones pasta
2 tablespoons of dill, chopped
250 g of asparagus
4 tablespoons of lemon juice
1 teaspoon of mustard
A dash of salt and pepper
300 g of cooked prawns
7 tablespoons of olive oil
4 dashes of salt
Cook the pasta following the instructions on the pack. Strain, cool and set aside.
Boil the eggs, peel them and quarter them.
Clean the asparagus and cut off the bottom bit, then boil or steam them.
Another option would be to steam them in the microwave covering them for 6 minutes at maximum power.
Cut the asparagus in 1-2 cm bits.
Slice the prawns in three, and save some whole ones to decorate.
Make the vinaigrette: lemon juice, dill, mustard, salt and olive oil. Beat well.
Mix all the ingredients, except the hard boiled eggs, which will go on top to decorate with the whole prawns.