Griddled Asparagus With Prawns & Rouille
Celebrate the flavors of summer with this delectable grilled asparagus and prawns recipe. The tender asparagus spears are perfectly charred, while the juicy prawns are infused with zesty lemon and aromatic basil. Accompanied by a creamy and flavorful saffron rouille, this dish is a tantalizing treat for your taste buds. Enjoy this dish as a vibrant and elegant addition to your dining experience.
— Constant Cookbook
Ingredients
- 350g asparagus , or 40 spears
- 4 tbsp olive oil , plus extra for brushing
- 800g large raw prawns , thawed if frozen
- zest and juice 1 lemon
- small handful basil leaves , torn
- 3 handfuls young salad leaves , to serve
- 1 egg
- 2 tsp white wine vinegar
- ½ tsp Dijon mustard
- 100ml each olive and sunflower oil
- 1 garlic clove
- ½ tsp cayenne pepper
- pinch saffron
Instructions
- 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.
Cook Time
10M
Prep Time
PT40M
Yield
Serves 8
Nutrition
- Calories: 374 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 0.5 milligram of sodium
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