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Asparagus, Olives and Prawn Salad - Neil Perry

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“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.”

Ingredients Nutrition


  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.

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