Asparagus, Olives and Prawn Salad - Neil Perry

Made This Recipe? Add Your Photo

Total Time
15mins
Prep
15 mins
Cook
0 mins

Entered for ZWT. By Neil Perry, "Fresh and Fast". King Prawns are 15 count and under; equivalent in size to Colossal Shrimp. Taggiasca olives are small and deep red, tasting sweet and mild, grown in Liguria. I don't know your family, but mine would lynch me if they only got one prawn; for them, I would do better with more of the 30-count shrimp. But this salad is technically a side dish, not an entree. Preserved lemons require at least 5 days if you don't already have some on hand.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Blanch the asparagus in plenty of boiling salted water, drain and refresh.
  2. Heat the BBQ to medium-high and grill the prawns till golden.
  3. Toss the asparagus spears with the preserved lemon, capers, olives, lemon juice, olive oil and seasoning.
  4. Arrange the asparagus in a large bowl and serve with the prawns.