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Asparagus and Prawn in a Cream Sauce

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“An elegant, but easy starter dish for a special occasion.”

Ingredients Nutrition


  1. cook the aspargus in boiling water for 5 mins drain and reserve 250 ml of the cooking liquid.
  2. melt the butter in the pan and add the shallot. Cook slowley for 5 mins without browning.
  3. add the reserved cooking liquid and boil rapidly, reducing until only 3 tablespoons remain.
  4. add the cream to the pan and boil rapidly for approx 3 mins until mixture thickens.
  5. stir in the asparugus and cooked prawns ( shrimp ) and season with salt and pepper. Cover and set aside.
  6. roll out the pastry on a floured surface until about 5mm thick and cut small cresecnt or star shapes
  7. place the pastry shapes on a baking tray brush with beaten egg and bake in a pre heated oven for about 3/4 mins until risen and golden.
  8. gentley warm the asparagus and mixture and spoon onto warm serving plates.
  9. garnish with pastry shapes and parsley and seve immediately.

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