25 asparagus from Huétor-Tájar
1 julienned lettuce
1/4 kg boiled prawns
1 tomato
1 grated carrot
1 julienned celery
1 julienned beetroot
1 small can sweet corn
10 black olives to decorate

For the pink sauce

Mix mayonnaise and ketchup

Julienne the lettuce, drain, place in the centre of a dish and put the tomato slices around. Toss the grated carrot, the celery, the beetroot and the sweet corn. Decorate with the black olives, asparagus and prawns. Top with pink sauce.