Prawns seem to scream barbeque and Asparagus; one of the first spring vegetables. Prawns are generally thought to be larger than shrimp but the two names for this shellfish are used interchangeably worldwide. Fire up the grill, Prawns and Asparagus are perfect as a side to a steak or with Creamy Saffron Pasta.
Prawns and Asparagus
This cooks in a flash so have most of the meal started before these go on the grill. 5 – 6 minutes will be all it takes!
Ingredients
- 6 prawns
- 6 – 8 asparagus trimmed
- 1 TBSP olive oil
- 1.5 TBSP butter + ½ TBSP if needed
- ½ TBSP fresh lemon juice
- ½ tsp. garlic minced
- Parsley and lemon wedges to garnish
Instructions
- Heat grill to 400
- Add butter, olive oil and garlic to grilling dish.
- Place on barbeque and heat until butter is just foaming.
- Add asparagus and prawns to hot butter mixture.
- Cook for 3 minutes and turn prawns. (Asparagus will cook without a turn).
- Add up to ½ TBSP more butter if needed at this point. Cook prawns and asparagus another 3 minutes.
- Prawns should be pink and cooked through.
- Drizzle with fresh lemon juice and serve immediately with steak, garlic toast or Creamy Saffron Pasta.
