IT'S THE WEEKEND: The Weekend Recipe - Roast Asparagus and prawn salad with homemade mayonnaise by LIndy Wildsmith, chef and proprietor of The Chef's Room cookery school, Blaenavon
3:22pm Sunday 15th June 2014 in News
Roast Asparagus and prawn salad with homemade mayonnaise.
12 chubby asparagus tips
1 teaspoon French mustard
Freshly ground black pepper
12 peeled on king prawns at room temperature
1 bag of sweet salad mix spiked with a watercress or rocket or oriental leaves
1 tablespoon chopped fennel fronds or dill Extra virgin olive oil
Thinly sliced whole meal bread spread with butter.
Pre- heat oven to 200C
Put the asparagus in a shallow roasting tin add a tablespoon of extra virgin olive oil and shake the pan to coat the asparagus in oil. Cook in the pre- heated oven for 5 minutes, shake the pan and cook for a further 3 minutes or so until the asparagus is cooked al dente. Test by spiking the fattest part of the spear with the prongs of a fork. Do not overcook - the asparagus must be cooked al dente!
While the asparagus is cooking, put 2 tablespoons extra virgin olive oil in a salad bowl with 1 tablespoon of lemon juice, 1 teaspoon French mustard, a good pinch of salt crystals and a grinding of pepper. Mix well and when ready to serve add the salad leaves, the herbs and the prawns Toss lightly and divide between 4 plates.
Arrange three asparagus spears wigwam style around each pile of leaves, inserting a prawn between the asparagus spears.
Serve at once with the bread and butter.
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