Prawn, avocado & asparagus salad – Food & Home Magazine

Ingredients

• 170 g asparagus, trimmed, halved
• 1⁄2 cup olive oil
• 1⁄4 cup lemon juice
• ½ onion, coarsely chopped
• 1⁄4 cup firmly packed basil leaves
• 1⁄2 cup firmly packed parsley leaves
• ¼ cup oil
• 500 g medium prawns, shelled and deveined, tails in tact
• ½ garlic clove, minced
• 2 tbsp butter
• 50 g snow pea shoots
• 35 g pistachios, roasted, coarsely chopped
• 1 large avocado, cut into wedges