Prawn and asparagus cocktail

Serves 4

I love good old classics like prawn cocktail and I normally prefer not to mess with them. But adding a few asparagus tips just makes this summer favourite that little bit more luxurious.

1 small head of Cos lettuce
1 head of chicory
4 spring onions, finely shredded
450-500g asparagus, woody ends trimmed off
20 large king prawns, cooked with their heads off
1 lemon or lime, quartered

for the sauce

5tbsp mayonnaise (a good quality ready-made version is fine)
5tbsp tomato ketchup
2tsp Worcestershire sauce
A few drops of Tabasco sauce
Juice of half an orange
1tbsp creamed horseradish or 1 tbsp freshly grated horseradish
1tbsp Pernod or Ricard
1tbsp chopped dill
Salt and freshly ground black pepper

Shred the lettuce and chicory as finely as you can, and mix together with the spring onions. Cook the asparagus in boiling salted water for 4-5 minutes, or until just tender. Drain and allow to cool. Meanwhile mix all the ingredients for the sauce together and season with salt and pepper.

To serve, put the lettuce mixture into large martini glasses or ice-cream coups, arrange the prawns on top with the asparagus and spoon the sauce over the prawns (or spoon it over the lettuce before the prawns and asparagus go on). Serve with lemon or lime quarters.