Warm Asparagus and Prawn Salad
A delicious recipe for Warm Asparagus and Prawn Salad.
Ingredients
- 800g (14oz) of Yukon Gold Potaotes (or similar yellow potato), peeled and chopped
- 400g (7oz) asparagus, trimmed
- 400g (7oz) of large shrimp
- 2 tbs salted butter
- 2 tbs of chopped fresh parsley
- 2 clove of garlic, crushed
- lemon zest and juice of a lemon
- salt and black pepper
- cooking oil spray
Instructions
- Add the potatoes to a large saucepan with water
- Bring to a boil, then reduce heat to a simmer and cook until tender (approx 10 mins in total), drain and set aside
- Mix together the butter, garlic, lemon zest and parsley
- Bring some water in a shallow frying pan to a boil, you want just enough water to cover the asparagus, once it starts bubbling, drop in the asparagus and cook for approx 2-3 mins, until it goes bright green but remains tender (don’t over cook). Drain and instantly add to a bowl of ice cold water to prevent it cooking any further.
- Spray a frying pan with some cooking oil spray, add the potatoes and fry until lightly golden on the outside. You can also place the frying pan under the grill for a few mins to really brown the top of them (but make sure you frying pan is suitable for under the grill)
- Add in the shrimp, asparagus and butter, and toss to coat, continue to fry until the prawns (shrimp) are cooked through
- Squeeze in the juices of half a lemon, toss again and season well with salt and black pepper
- Serve with fresh lemon wedges