Peel and cook the green and white asparagus separately for approximately 20 min.
Drain and put aside.
Chop the pepper and courgette into small cubes.
Fry gently in 2 tablespoonfuls of oil in a covered pan for approximately 10 min.
Season with salt and pepper.
Drain then leave to cool.
Make the dressing with 6 tablespoonfuls of oil and balsamic vinegar.
Add the washed, chopped parsley and chives and the pepper/courgette mixture.
Mix.
Season to taste.
Arrange 4 green asparagus spears and 4 white sparagus spears on each plate.
Add 5 peeled prawns.
Drizzle over the dressing.
Serve chilled.