Serves 2
Ingredients
350gm Raw Prawns (peeled and deveined)
350gm Asparagus (washed and trimmed)
1 tbspn Olive Oil
50gm Butter
5 Cloves of Garlic (crushed)
1 tspn Italian Seasoning
2 tspn Onion Powder
60ml Vegetable Stock
1 tbspn Sirarcha
Salt and Fresh Pepper to taste
Juice of 1/2 Lemon
Chopped Parsley for garnish
Preparation Method
Over a medium/hot flame, heat the oil and half of the butter in a large frying pan, and sauté the asparagus until crisp and tender (about 4-6 minutes). Remove from the pan and set aside.
Add the remaining butter to the original pan, season, and sauté the prawns on one side (about 2 mins)
Add the minced Garlic, the Italian Seasoning and Onion Powder, stir in well and then flip the Prawns and cook on the other side for about 1minute. Add the Vegetable Stock and Sirarcha reducing the liquid and coating the prawns for a further 1 minute.
Push the Prawns to one side and add the Asparagus, coating well in the sauce. Squeeze in the Lemon Juice and allow to heat through for about 2 minutes.
Remove from the heat, sprinkle with Parsley and garnish with a wedge of Lemon.
Serve immediately.
Ormside Kitchen 