Salad Of Asparagus And Prawn With Black Truffle Oil Dress

Without such a vision of God’s holiness, true worship is not possible. Worship is not giddy. It does not rush into God’s presence unprepared and insensitive to His majesty. It is not shallow, superficial, or flippant. Worship is life lived in the presence of an infinitely righteous and omnipresent God by one utterly aware of His holiness and consequently overwhelmed with his own unholiness… If you have never worshiped God with a broken and contrite spirit, you’ve never fully worshiped God, because that is the only appropriate response to entering the presence of Holy God.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Italian	Drink, Food &	1	Servings

INGREDIENTS

5		Peeled raw prawns per person
6		Freshly cooked asparagus
		heads and middle
		stems per person
2		Red cherry tomatoes, halved
		Selection of salad leaves in
		season eg rocket
		redichio
		or oak leaf
100		Black truffle oil, good
		Italian deli's
		or selected
		Sainsbury's stores
		special selection
		range
		Half squeezed fresh lemon
30		Balsamic vinegar
		Seasalt to taste
		Freshly ground black pepper

INSTRUCTIONS

Cook the prawns lightly after seasoning in olive oil and butter,  until
tender and cool on absorbent paper. After peeling the  asparagus, cook
in boiling salted water until tender, drain, cool and  cut heads and
middle stem.  2 Whisk all the dressing ingredients together. Add the
tomatoes,  prawns and asparagus. Place onto the arranged salad leaves.
Converted by MC_Buster.  Recipe by: Food & Drink  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 580 Calories From Fat: 57 Total Fat: 6.7g Cholesterol: 0mg Sodium: 9353.5mg Potassium: 6243.9mg Carbohydrates: 101.9g Fiber: 35.1g Sugar: 8.7g Protein: 61.4g