Crunchy Topped Prawn & Asparagus Bake

Total Time
Prep 10 mins
Cook 32 mins

This recipe is from the *Best Seafood Recipes* of the Australian Women's Weekly cookbook series, is an easy make-ahead fix & makes a great 1-dish meal when paired w/a mixed green salad. Per the intro, "This dish can be made several hrs ahead. Keep covered in the refrigerator & bake just b4 required." *Enjoy*

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Cook asparagus till crisp-tender, cut into 1-in pieces & set aside.
  3. Melt 1st butter amt in med saucepan. Add garlic, celery, bell pepper & prawns. Stir constantly over med-heat for about 3 min or till prawns are tender.
  4. Add flour, stir for 1 min & remove from heat.
  5. Gradually stir in milk & return to heat, stirring constantly for 3 min or till mixture boils & thickens.
  6. Remove from heat & stir in asparagus + half the cheese. Spoon mixture into shallow oven-proof dish.
  7. Combine remaining cheese, breadcrumbs & 2nd butter amt in bowl & sprinkle evenly over the prawn mixture.
  8. Bake for about 20 min or till golden brown. Allow to cool slightly & serve.


Most Helpful

This was soo good! I used smaller/thin asparagus so they cooked fast, but were perfectly tender. Also used store-bought bread crumbs which worked well, but otherwise made as written. Was like eating a nice meal out, but I made it! Glad I am the only one who eats seafood, I didn't have to share! Made for Football Pool 2012-13 Win.

AZPARZYCH January 02, 2013

This was an easy as can be, and totally delish to enjoy either right at that moment, or~for a later evening meal. I had plenty of beautiful shrimp on hand, as well as the usual abundance of asparagus, so the two married quite nicely, coupled with the delicate taste of the white/cheese sauce, plus the crunchy topping brought this meal completely together. The only change I made personally was use a green bell pepper, because that is what the garden is producing. I also added the tiniest bit of slivered spring onion atop this bake. twissis, thank you for posting this appetizing and very savory meal.

Andi of Longmeadow Farm June 26, 2007

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