Griddled asparagus with prawns & rouille

Griddled asparagus with prawns & rouille

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Cooking time

Prep: 40 mins Cook: 10 mins

Skill level

Moderately easy

Servings

Serves 8

A light shellfish salad that's packed with flavour and dressed with Dijon mustard, saffron and garlic mayonnaise

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
374
protein
20g
carbs
1g
fat
32g
saturates
4g
fibre
1g
sugar
1g
salt
0.5g

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

For the rouille

  • 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

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, July 2012

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Comments

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despinamina's picture

Really enjoyed this! Quick easy, fresh and very tasty. I used a teaspoon of Dijon instead of half as I prefer sauce to have a kick!

kiwi-abroad's picture

To Mary Cadogen - I write recipes and find the most simplest thing can go awry. A "pinch of saffron"?
does this mean a pinch of Leaf unsoaked (or soaked) - or - powder? Remember not all countries have access to powdered saffron. You need to be specific. Tks

doppleganger's picture
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This was really tasty, especially the Rouille which i would do again for any fish dish. Impressed my dinner quests with this.

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