A true classic

People :

6

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 12 piquillo peppers
  • 12 prawns
  • 6 green asparagus
  • 6 lettuce leaves
  • 4 boiled eggs
  • 450ml mayonnaise
  • 1 teaspoon chopped chives
  • Olive oil
  • Salt
Preparation
  1. Peel and clean the prawns.  Cook and set aside.
  2. Clean the asparagus and cook for 10 – 15 minutes in a saucepan with salted water.
  3. Clean the lettuce and cut into fine julienne.
  4. Chop up the prawns, boiled eggs and asparagus.  Season and mix with the mayonnaise, lettuce and chives.
  5. Fill the peppers with this mixture and use a stick to keep in shape.  Place them in the fridge and allow to set.
  6. Serve cold.

Additional information

People :

6

Preparation time :

20 min

Difficulty:

Easy