Asparagus with prawns and lemon butter
Prep: 10 min
Cook: 10 min
Serves 4
Celebrate the new season’s British asparagus by treating yourself to a huge platter of it, topped with buttery, garlicky prawns.
1kg asparagus spears
2tbsp butter
2 garlic cloves, finely sliced
500g cooked, peeled prawns
Sea salt and pepper
1tbsp finely grated Lemon zest
METHOD
Trim the asparagus by snapping each spear and discarding the ends; there is no need to peel the stems. Cook in simmering salted water, lying flat, for 5 min or until just tender but still bright. Drain and arrange on a large warm platter. Melt half the butter in a frying pan, add the garlic and gently cook for 1 min, then add the prawns and sauté for 2 min until hot. Add remaining butter and tip the lot over the asparagus. Scatter with sea salt, pepper and lemon zest and serve.