Black rice salad with prawns and asparagus

Ingredients

For 1 serving

• Black rice65 g
• Shrimp150 g
• Asparagus150 g
• Lemon zest2 g
• Chives3 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: March – May

Method

1. Put a pan of water on to boil. When it boils, salt it, add the rinsed black Venere rice and cook over medium heat for 35 minutes, until tender but firm; drain and spread out to cool slightly.
2. Meanwhile wash the asparagus, snap off the woody base where it bends and cut into roughly 3 cm pieces, keeping the tips whole. Peel the prawns and remove the vein.
3. Bring a small pan of salted water to the boil and cook the asparagus for 5 minutes, until tender but still bright green; lift out with a slotted spoon.
4. Drop the prawns into the same water for 2 minutes, until pink and opaque; drain.
5. In a bowl combine the rice, asparagus and prawns and dress with oil, lemon zest, snipped chives, salt and pepper.