Seafood and wild asparagus covered by a poached egg

INGREDIENTS (2 people):
- 200 grs. of elver.
- 100 grs. of prawns.
- 10-12 wild asparagus.
- 1 clove of garlic.
- 2 eggs.

PREPARATION:
- Cut the wild asparagus into little pieces and fry it gently into a frying pan with a little garlic cutted.  Retire.
- After it, fry the elver and the prawns gently into the frying pan, with a little garlic.  Retire.
- Now, we have to poach the eggs.  We have to do it as we saw into the eggs benedict recipe. 
- To serve, put the elver, the prawns and the asparagus as the basis for our dish, sitting the egg in the middle of the dish.
- To start eat this dish, break the egg yoke, and deliver it over the elver.

Salad of strawberries with prawns marinaded into honey and lemon

INGREDIENTS (2 persns):
- 15-20 prawns peeled (or langostines).
- 8-10 strawberries.
- 2 bananas.
- A handful of peeled and laminated almonds.
- Lettuce or a salads bag.

For marinade the prawns and for the dressing:
- Two honey spoonfuls.
- A lemon juice spoonful.

PREPARACIÓN:
- Clean up the prawns (or langostines) and put them into a bowl.  Cover it with the two honey spoonfuls and the lemon juice spoonful, and let it almost two hours before the salad preparation.
- Into a bowl, clean and serve the salads bag (or the lettuce) as a base.
- Pick up the bananas into slices and save them.
- Pick up the strawberries in four parts and save them.
- Drain the marinated prawns (or langostines), saving the remaining liquid from the marinade, and put them into the frying pan with a little olive oil.  Taking into account that the prawns are marinades, during the sauté the prawns let some little liquid over the frying pan.  Drain the prawns and share them out over the salad bowl, saving the frying pan liquid.
- Using the saved liquid, and taking advantadge of the frying pan heat, put into it the banana slices absorving the liquid saved.  The slices will adquire a golden colour and they will be a little soften.  Share out into the salad bowl, in an ornamental way.
- At last, without quiting the frying pan from the barner, toast the almonds.  Share them out into the salad bowl.
- Put in the remaining marinade liquid over the salad, as a dressing.
- Serve it.

Strawberrys salad with seafood

INGREDIENTS:
- A salmon piece. Roughly, 100 gr
- A dozen of prawns
- 10 strawberrys
- 100 gr. of raisins
- A couple of goat's cheese slices
- Lettuce or a little portion of a salads bag

For the dressing:
- Two olive oil soap spoon
- Two honey soap spoon
- Four vinegar soap spoon
- Two cardamom seeds

PREPARATION:
- Cut the salmon in little pieces and let it and marinade it in vinegar during the previous night.
- Clean and sauté the prawns into a frying pan.
- Clean and cut the strawberrys in four.
- Into a bowl, serve the salads bag (or the lettuce cutted) and over this, serve the marinade salmon, the sautéed prawns, the rainsins and the goat's cheese.
- For the dressing, mix into a bowl the olive oil, the honey, the vinegar and the cardamom seeds smashed.  We stir it.
- Put the dressing in then main bowl, stiring.
- Over the final result, we share de strawberrys, in a ornamental way.

NOTES:
- We can prepare it replacing strawberries with cherries.