- 350g asparagus, or 40 spears
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They’re…
- 4 tbsp olive oil, plus extra for brushing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 800g large raw prawn, thawed if frozen
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small handful basil leaves, torn
- 3 handfuls young salad leaves, to serve
For the rouille
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tsp white wine vinegar
- ½ tsp Dijon mustard
- 100ml each olive and sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 1 garlic clove
- ½ tsp cayenne pepper
- pinch saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
Snap the asparagus to remove woody ends, then trim. Arrange 4-5 spears in a row and thread onto 2 short skewers (if using wooden skewers, pre-soak for 10 mins). Brush lightly with olive oil, and season. Peel the prawns, leaving the tails on. Cut down the backs to remove the black intestines. Rinse and pat dry with kitchen paper.
To make the rouille, put the egg, vinegar, mustard and seasoning in the bowl of a stick blender. Add all the oil. Put the blender in the base of the bowl and turn it on. Slowly lift the blender through the mixture until it has thickened to mayonnaise. Put the garlic, pepper, saffron and a little salt in a mortar and grind with the pestle to make a smooth paste. Add to the mayo and mix well.
Barbecue or grill the asparagus for 3-4 mins, turning once, until tender. Heat half the oil in a pan (over the barbecue if possible), stir in the prawns and cook for a few mins until the prawns are evenly pink. Add the lemon zest and juice, and the remaining oil. Season and heat through until bubbling.
Place a raft of asparagus on each plate and divide the basil and salad leaves between each. Spoon some prawns over the leaves with some of the pan juices. Serve with the rouille on the side.