Warm Asparagus and Prawn Salad

Main Healthy
  • Prep Time: 15m
  • Cook Time: 25m
  • Total Time: 40m

Servings: 4

Source

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

  1. Add the potatoes to a large saucepan with water
  2. Bring to a boil, then reduce heat to a simmer and cook until tender (approx 10 mins in total), drain and set aside
  3. Mix together the butter, garlic, lemon zest and parsley
  4. 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.
  5. 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)
  6. Add in the shrimp, asparagus and butter, and toss to coat, continue to fry until the prawns (shrimp) are cooked through
  7. Squeeze in the juices of half a lemon, toss again and season well with salt and black pepper
  8. Serve with fresh lemon wedges