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Griddled asparagus with prawns & rouille

Ingredients

  1. Step 1 350g asparagus , or 40 spears
  2. Step 2 4 tbsp olive oil , plus extra for brushing
  3. Step 3 800g large raw prawn , thawed if frozen
  4. Step 4 zest and juice 1 lemon
  5. Step 5 small handful basil leaves , torn
  6. Step 6 3 handfuls young salad leaves , to serve
  7. Step 7 1 egg
  8. Step 8 2 tsp white wine vinegar
  9. Step 9 ½ tsp Dijon mustard
  10. Step 10 100ml each olive and sunflower oil
  11. Step 11 1 garlic clove
  12. Step 12 ½ tsp cayenne pepper
  13. Step 13 pinch saffron
Griddled asparagus with prawns & rouille
Calories: 374 Carbohydrate: 1 g Protein: 20 g Fat: 32 g
Cook time: 50 minutes Prep time: 40 minutes Total time: 90 minutes Servings: 8

TAGS

Dinner British Josh Eagleton 30-60 minute 400 kcal or less Al fresco Celebration Dining at dusk Dinner party Eat outdoor Eat outside Folate Garden party Garlic mayo Good for you Healthy Hollandaise In season Light starter Main Mary Cadogan mayonnaise Seafood Seasonal shellfish Weekend

Directions

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