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

South Wales Argus: Argus-Mark    Reporter-Nat   05-07-13
The Chef's Room Cookery school
Lindy Wildsmith (1717032) Argus-Mark Reporter-Nat 05-07-13 The Chef's Room Cookery school Lindy Wildsmith (1717032)

Roast Asparagus and prawn salad with homemade mayonnaise.

Serves 4

12 chubby asparagus tips

Lemon juice

1 teaspoon French mustard

Salt crystals

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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