1 large ripe avocado, stoned, peeled, cut into thin wedges
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Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Arrange the bread in a single layer over the lined tray. Lightly spray with olive oil spray. Bake, turning occasionally, for 5-7 mins or until just crisp. Remove from oven and sprinkle with parmesan. Bake for 2 mins or until golden. Set aside to cool. Break into pieces.
Step 2
Meanwhile, cook the asparagus in a small saucepan of boiling water for 2 mins or until just tender. Refresh under cold water. Drain well.
Step 3
Place the yoghurt, lemon juice, garlic, chives and dill in a small bowl. Season. Stir to combine.
Step 4
Arrange the lettuce, prawns, avocado, asparagus and bread pieces on serving plates. Drizzle with the yoghurt dressing.
