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Prawn & asparagus skewers
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Serves: 4 as a starter or 2 as a main
230g pack Waitrose Asparagus, trimmed
180g pack Waitrose Raw Extra Large King Prawns
Finely grated zest of 1 lemon and juice of 2
½ x 28g pack coriander, chopped
2cm piece fresh ginger, peeled and finely grated
3 tbsp olive oil
1 tsp Dijon mustard
½ x115g pack baby spinach
1 Soak 8 bamboo skewers in cold water for half an hour. Cut the asparagus into 3-5cm lengths, then put the pieces into a bowl with the prawns, the zest and juice of 1 lemon, coriander, ginger and
1 tbsp olive oil. Season and mix well.
2 In a separate bowl put the juice of the second lemon with the remaining 2 tbsp of the oil, mustard and seasoning. Whisk and set aside.
3 Thread the asparagus and prawns onto the skewers, distributing them evenly. Heat the barbecue (or griddle/grill). When medium hot cook the skewers for 2-3 minutes each side, until the prawns turn pink and are cooked through. Put the spinach leaves in a small bowl to serve (as above), or scatter leaves over a platter and set the skewers on top. Drizzle over some of the dressing and serve with the remaining dressing on the side.
You don’t want the coals too hot for this recipe, so make sure they are evenly grey before you start cooking.
This recipe was first published in May 2018.