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Asparagus and prawns recipe

Asparagus and prawns recipe

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  • Dish type
  • Starters
  • Seafood starters
  • Prawn starters

A delicious combination of prawns, asparagus, and pesto. A great way to celebrate asparagus in season during the months of April through June.

7 people made this

IngredientsServes: 4

  • 500g fresh asparagus
  • 500g raw king prawns, shelled and deveined
  • 1 tablespoon olive oil
  • 2 tablespoons pesto sauce
  • 2 cloves garlic, minced
  • salt and pepper, to taste

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Holding each end of an asparagus spear, bend to snap and discard the tough woody ends. Cut the tender spear into three sections. Repeat for the other asparagus spears.
  2. Warm the oil in a frying pan over a medium heat then add the asparagus and cook and stir for 5 minutes. Add the prawns and continue to cook and stir for a further 3 minutes. Sprinkle the garlic over the top, mix in the pesto and season. Cook for a further 2 minutes before transferring to warm plates and serving immediately.

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Fried Red Curry Asparagus and Prawns - Mae Pranom

We used the very best quality Mae Pranom red curry paste and nice thin fresh asparagus to make this recipe, which was ready in under 5 minutes.

Ingredients

Ingredients

  • 1 lb Fresh Asparagus
  • 2 Tablespoon Fresh Shallot
  • 1 Tablespoon Red Curry Paste
  • 1 Teaspoon Palm Sugar
  • 1 Fish Sauce
  • 1 Fresh Thai Chilli
  • 4 Medium/Large Prawns

Method for Fried Red Curry Asparagus and Prawns - Mae Pranom

Start by bringing water to a boil in your pan then blanch the asparagus for just 20 seconds then drain and set aside.

Put about 2 tablespoons vegetable oil in the pan, heat, add shallot and red curry paste, and stir-fry. Add prawns and cook for a minute or so then add the aparagus and palm sugar, continue to fry for a minute. Toward the end add some sliced onion or shallot and mix momentarily before removing from the pan.

For the dipping sauce: Slice fresh Thai chilli peppers and place in a dish, add a bit of chopped fresh garlic, some fish sauce, and a bit of lime juice. This is a nice, salty sauce that goes well lightly splashed over the asparagus.


Ingredients for sheet pan lemon garlic prawns

prawns or large shrimp: peeled and deveined. Fresh or frozen wild shrimp or prawns. After seeing shrimp farms in Southeast Asia, I highly recommend you use wild shrimp.

asparagus spears: I used thin spears, because that's what was delivered to my door. However, if choosing your own, try to select spears that are all about the same thickness so they'll cook at the same time.

potatoes: creamy yellow potatoes work well, but any type will do.

lemon: you'll need the juice of one lemon and another for slices

garlic: fresh, minced garlic has the most flavour

ginger: about ½ inch of fresh ginger, or ½ teaspoon dried ginger

crushed red pepper flakes

paprika: adds lots of flavour and colour to the prawns

olive oil: extra virgin. Tossing the potatoes and asparagus with a little oil adds flavour and prevents them from drying out and sticking to the pan while they're roasting.

parsley: for garnish. Parsley also helps to balance garlic flavours.


Recipe FAQs

You could swap the prawns for squid rings or use leftover cooked chicken.

It would also be delicious with some poached or tinned salmon added at the end too.

How do you store this dish?

As this is such a quick and easy dish, and serves two people, I wouldn't recommend reheating. The prawns will become tough and the pasta will be sticky.

Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.


Recipe Summary

  • 1 ½ pounds asparagus
  • ½ teaspoon sugar
  • 2 tablespoons fish sauce, preferably Three Crabs brand*
  • 1 tablespoon soy sauce
  • 1 teaspoon vegetarian "oyster" sauce*
  • 5 tablespoons plus 1/2 tsp. vegetable oil, divided
  • 1 tablespoon minced garlic
  • ½ pound peeled, deveined large shrimp, tails left on
  • 2 tablespoons thinly sliced shallots (about 2 large)
  • 1 teaspoon Shaoxing cooking wine
  • ¼ teaspoon coarsely ground pepper
  • Hot steamed jasmine rice

Snap off the root end of each asparagus stalk. Slice the asparagus into 2-in. pieces on the bias so the resulting points echo the tapered tips of the asparagus. Set aside.

Make the cooking sauce: Mix together sugar, fish sauce, soy sauce, "oyster" sauce, and 1/2 tsp. oil in a small bowl.

Heat a large heavy skillet or wok over high heat and pour in 3 tbsp. oil. Add garlic and fry, stirring vigorously, until the garlic is just beginning to brown, 10 to 15 seconds. Toss in shrimp and cook about 30 seconds. Add 1 tbsp. cooking sauce, toss to coat, and cook, stirring frequently, until shrimp are almost opaque all the way through, about 2 minutes. Scrape shrimp and seasonings into a bowl and set aside.

Wipe pan clean and place back over high heat. Pour in remaining 2 tbsp. oil and add shallots. Cook, stirring vigorously, until shallots are slightly browned--30 to 60 seconds. Add asparagus, toss, and pour in remaining sauce mixture. Cook asparagus until almost tender but still a little crunchy, 3 to 5 minutes depending on their thickness. Add shrimp mixture and toss to warm through.

Pull off the heat. Stir in the rice wine and pepper and serve immediately, with rice.

*Use mild Three Crabs brand for cooking find in Asian markets and well-stocked grocery stores. The Banhs prefer vegetarian "oyster" sauce, made from mushrooms, to regular oyster sauce because they feel the quality is more consistent.


Linguini with Prawns & Asparagus

I don’t really like Seafood Pasta’s. Mainly because I don’t like Tomato based sauces. But last night I knew I had to make Pasta with the prawns I had as we had rice the night before and we are having rice again tonight with the Bobotie I’m making. I spotted the Asparagus in the fridge and thought I’d pop those in too. This took literally 15 minutes. Ok, it took me 30 minutes to clean the prawns because I HATE the ‘Pink Prawns’ you get from supermarkets and Fishmongers. They never taste of anything and go completely rubbery after just 5 seconds in the pan. The amount of prawns I use is maybe a bit indulgent, but I figure that it’s not like I’m eating it every week so when I DO make it, I’d rather use loads of prawns. Oh and another thing, don’t even think of making this without the lemon and the garlic. Prawns should NEVER be eaten without lemon and garlic, be it grilled or in a sauce. Garlic and Prawns are soulmates!!

Serves 4-6 (Depending on how greedy you are)

500g Linguini
1.5kg Prawns, De-shelled and cleaned
100ml White wine
1 bunch of Asparagus, washed, trimmed and cut into +- 4cm pieces
500ml Cream
250ml Milk mixed with 2tbsn Cornflour
4 Garlic Cloves, Crushed
Juice of half a lemon
1/2 tsp Paprika
Salt & Black Pepper to taste
Grated Parmesan


Now herein lies the reason why I make this a LOT as a quick side dish – how effortless this is to make:

1 & 2. Snap the woody ends off – just grab a few asparagus and snap off the bottom 3 – 5cm / 1 – 2″ which is the woody fibrous end that is not nice to eat. No need to pull out a knife here, it will naturally break at the point where the woody part finishes (as long as the asparagus is fresh and crisp, not old and soggy)

3. Drizzle with olive oil, toss with salt, pepper and garlic. I do this right on the tray. Yes, little bits of garlic won’t properly stick to the asparagus and no, that’s not a problem. You will still get flavour on the asparagus via the residual oil & asparagus juices on the tray

4. Spread and bake – just 7 minutes in a hot 220°C/430°F oven! (Unless you’ve got thicker ones, then it will be closer to 10 to 12 minutes)

5. Optional lemon – I like to squeeze over lemon juice while hot because it absorbs some of the flavour, then just give it a quick toss

6. Pile onto serving plate and if using the optional parmesan, just grate it straight over. Done!

Serve as a quick side with anything, from roasts to fish, prawns to chicken. Because it cooks so quickly, it’s a good vegetable side dish for roasts because the asparagus can be roasted while, say, a roast chicken is resting before carving it up.

Add it to the side of a breakfast fry up, or smear a piece of toast with ricotta then pile on the asparagus.

And another way to serve this is with poached egg and Hollandaise Sauce. Albeit you often see this combination with plain steamed asparagus, imagine it with ROASTED garlic asparagus! Knock-your-socks-off amazing!

Serve it just like that as lovely starter, or with a slice of toasted crusty bread for brunch. – Nagi x


Ingredients

  • 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
  • 3/4 tsp. kosher salt more as needed
  • Freshly ground black pepper
  • 1 lemon
  • 6 Tbs. extra-virgin olive oil
  • 4 medium cloves garlic, thinly sliced
  • 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 2/3 cup low-salt chicken broth
  • 1/2 tsp. cornstarch

How to Defrost Shrimp

  • There are two options for defrosting your shrimp. To quickly defrost, place the one pound frozen shrimp in a fine-mesh sieve or colander. Place this sieve in a large bowl of cold tap water for 10 minutes. After 10 minutes, replace the water in the bowl with new cold tap water and resubmerge the shrimp. Let shrimp sit an additional 10- 20 minutes. At this point the shrimp should be completely defrosted.
  • The easier way to defrost your shrimp if you remember in advance is to remove your one pound frozen shrimp to a covered bowl and let them defrost in the refrigerator overnight.
  • Whatever you do, resist the urge to use warm tap water (and definitely NOT the microwave) as this will cause the shrimp to defrost and cook unevenly.


Only 8 Ingredients in this Shrimp, Asparagus and Avocado Salad

The bulk of this salad is made up of baby spinach, asparagus and shrimp. Baby spinach is something I always have in my kitchen and it’s easy to toss a few handfuls into a bowl for a quick and effortless salad.

The asparagus and shrimp also come together quickly because they cook fast. And when I say they cook fast, I mean it – only 2 to 3 minutes on the stove top. Then, just place them in a cold water bath to cool down.

After that, all that’s left to do is chop up some green onions and parsley and add that to the bowl, then slice up several of those ripe avocados. When it comes to avocados (let’s be honest, I’m a connoisseur) I have several tips for purchasing ripe avocados and storing avocados so they don’t go brown. Make sure to watch my guacamole video for all the tips.

Lastly, sprinkle your salad with a little salt and pepper, give it a gentle toss and drizzle with an easy homemade lemon vinaigrette. And there you have it! A power packed salad that’s a great balance of nutrients, protein and healthy fats – and it has that vibrant, spring zing.