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Prawn & asparagus salad

Prawn & asparagus salad


This twist on a classic caesar salad is quick to make and full of flavour, and best served al fresco.

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2961kj 705kcal
  • Fat
    Med 36%
  • Saturates
    Med 55%
  • Sugar
    Low 7%
  • Salt
    Med 33%

% of adult’s reference intake | Carbohydrates per serving : 79.8g

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Big Bag Option


  • 4 medium Co-op free range eggs
  • 250g pack Co-op asparagus, trimmed
  • Bunch of Co-op salad onions, trimmed
  • 2 large slices of Co-op sourdough bloomer
  • 2 tbsp Co-op extra virgin olive oil
  • 2 Romaine lettuce hearts, washed and chopped into large pieces
  • 5 tbsp Co-op Caesar dressing
  • 150g Co-op cooked king prawns
  • 1 tbsp Capers, drained, chopped


  1. Place a pan of water on the hob over a high heat, when it starts to steam, gently lower in the eggs. Once it comes to a boil, reduce the heat to medium and time for exactly 4 mins, after the eggs are cooked drain and place in cold or iced water. Tap the shells against a hard surface (or shake in the empty pan) to remove the shells, then rinse under cold water.
  2. Heat a chargrill pan over a medium-high heat, drizzle the asparagus and salad onions with a little oil placing them in the pan and cook for 2 mins. Turn and cook for a further 2 mins until tender and transfer to a plate.
  3. Brush the bread slices with a little oil, and add to the pan, toasting for around 1 min per side.
  4. Place lettuce in a large serving bowl and drizzle over the dressing. Toss well until all the leaves are coated. Top with the charred vegetables, prawns, and Capers. Finally, cut each egg in half and add to the salad.