With such a short season for British Asparagus season make the most of this wonderful vegetable while it’s around.
This makes a really tasty light lunch or could be used as a starter. Serves 4
250g/8oz British Asparagus trimmed
2 tbsp olive oil
250g/8oz raw tiger prawns, shelled and deveined
1 clove garlic, crushed
125g/5oz cherry tomatoes, halved
juice ½ lemon
splash Balsamic vinegar
chopped fresh parsley to garnish
1. Brush the asparagus with 1 tbsp of the oil. Heat a griddle or frying pan, when the pan is hot add the asparagus and cook for about 5-8 minutes or until tender. Remove the asparagus from the pan and set aside.
2. Lightly oil the tiger prawns with the remaining oil. Add to the hot pan with the garlic and cook the prawns for 1-2 minutes until pink.
3. Add the cherry tomatoes to the pan and heat for about 30 seconds. Add a splash of Balsamic vinegar, transfer to a bowl. Cut each piece of the asparagus into two and add to the prawn and tomato mixture.
4. Squeeze over the lemon juice then divide the mixture between four plates, trickle over a little more oil or balsamic if needed, sprinkle with the parsley and serve with warm bread.
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