Asparagus, Olives and Prawn Salad - Neil Perry
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 10 large green king prawns, peeled and deveined
- 3 bunches green asparagus, trimmed
- 2 preserved lemons, finely chopped (Simple Preserved Lemons #16603 can be ready in 5 days)
- 2 tablespoons salty baby capers, soaked and drained
- 1⁄2 cup large green olives
- 1⁄2 cup ligurian olives or 1/2 cup 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.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!