Seafood And Asparagus

225 g/8 oz cod
8 fresh asparagus stalks, or 1 x 225 g/8 oz can
asparagus spears, drained
lettuce leaves
100 g/4 oz cooked, peeled prawns
x 100 g/4 oz can mussels, drained
chopped dill
plain low-fat yogurt (optional)
salt
freshly ground black pepper

Poach the cod in the minimum of water for 10 to 15 minutes. Drain, cool and flake with a fork.

Meanwhile, cook the fresh asparagus (if using). Line a salad bowl with lettuce leaves and arrange the prawns, mussels and asparagus around the edge.

Place the 'cod in the centre and sprinkle with dill. If liked, serve with plain low-fat yogurt with a little dill, salt and pepper stirred in.

SERVES 4