Asparagus Prawn Salad

10 sm New potatoes
300 g Fresh asparagus
24 Raw prawns; tails on, shelled
2 tb Chopped fresh dill
1 tb Chopped fresh mint
2 ts French mustard
1 ts Sugar
1/4 c Oil
2 tb Wine vinegar
1/2 ts Salt
Freshly ground black pepper
1 c Egg mayonnaise
2 tb Toasted sesame seeds


Scrub potatoes and cut into thick slices.

Place over the bottom of a frying pan. Pour over enough boiling water to just cover the potatoes. Bring to the boil and simmer until almost tender.

Snap woody ends off asparagus and layer over potatoes.

Place prawns on top of asparagus and cover pan for 5 minutes.

Tip contents of frying pan into a colander and drain well.

Place dill, mint, mustard, sugar, oil, vinegar, salt, pepper and mayonnaise in a small bowl and mix to combine.

Place potato slices, asparagus and prawns on a serving platter. Drizzle over dressing and scatter with sesame seeds.