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.