Asparagus, Olives and Prawn Salad - Neil Perry |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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:
10 large green king prawns, peeled and deveined |
3 bunches green asparagus, trimmed |
2 preserved lemons, finely chopped (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:
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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