Asparagus, Olives and Prawn Salad - Neil Perry
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 10 large green king prawns, peeled and deveined
- 3 bunch green asparagus, trimmed
- 2 preserved lemons, finely chopped (Simple Preserved Lemons #16603 can be ready in 5 days)
- 29.58 ml salty baby capers, soaked and drained
- 118.29 ml large green olives
- 118.29 ml ligurian olives or 118.29 ml taggiasca olive
- 2 lemons, juiced
- extra virgin olive oil, to taste
- sea salt, to taste
- fresh ground white pepper, to taste
directions
- Blanch the asparagus in plenty of boiling salted water, drain and refresh.
- Heat the BBQ to medium-high and grill the prawns till golden.
- Toss the asparagus spears with the preserved lemon, capers, olives, lemon juice, olive oil and seasoning.
- Arrange the asparagus in a large bowl and serve with the prawns.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!