Name: Griddled asparagus with prawns & rouille
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8
Cuisine: British
Ingredients: 350g asparagus or 40 spears; 4 tbsp olive oil plus extra for brushing; 800g large raw prawn 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

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Griddled asparagus with prawns & rouille

Griddled asparagus with prawns & rouille

Mary Cadogan

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Serves 8

More effort

Prep: 40 mins

Cook: 10 mins

A star rating of 4.5 out of 5.2 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

350g asparagus

or 40 spears
4 tbsp olive oil

plus extra for brushing
800g large raw prawn

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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Nutrition: per serving

kcal374
fat32g
saturates4g
carbs1g
sugars1g
fibre1g
protein20g
salt0.5g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4.5 out of 5.2 ratings

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