Grilled asparagus and prawns with a French twist

Prep: 40 mins
Cook: 10 mins
Grilled asparagus and prawns with a French twist
A delicious shellfish salad loaded with flavour and dressed a luxurious French inspired sauce.

350g asparagus, or 40 spears

4 tbsp olive oil, plus extra for drizzling

800g large raw prawns, thawed if frozen, peeled leaving the tails on

Zest and juice 1 lemon

Small handful basil leaves, torn

3 handfuls green salad leaves, to serve

For the rouille (French sauce)

1 egg

2 tsp white wine vinegar

½ tsp Dijon mustard

100ml each olive and sunflower oil

1 garlic clove

½ tsp cayenne pepper

Pinch saffron-if possible though not essential

Remove the woody ends of the asparagus and cut in half.

Arrange the asparagus on large bowl and drizzle with olive oil then toss to coat.

Place onto an oven proof skillet and season with salt and pepper.

Slice down the backs of the prawns and remove and discard the black intestinal thread.  

Rinse and pat dry with kitchen paper.

To make the sauce, put the egg, vinegar, mustard salt and pepper in a bowl then add all the oil.

Whisk until the thickness of mayonnaise is achieved. You can do this step with a food processor pulsing for the same outcome.

Put the garlic, cayenne pepper and  saffron (if you have it) with a little salt in a mortar and grind with the pestle to make a smooth paste.

Add to the mayonnaise mixture and combine well.

Grill the asparagus for 3-4 minutes, turning once, until tender.

Heat half the oil in a pan stir in the prawns and cook for a few minutes until the prawns are evenly pink.

Add the lemon zest and juice, and the remaining oil.

Season with salt and pepper to taste and heat through until bubbling.

Serve the asparagus evenly on each plate and divide the basil and salad leaves between each.

Spoon some prawns over the leaves with some of the pan juices and the French rouille sauce on the side.


Preparation Time
40 minutes

Cooking Time
10 minutes

Main ingredients
Shellfish, Fruit, Eggs, Vegetables, Oil, Chilli, Garlic, Herbs, Mustard, Vinegar

Recipe Type
Starters, Healthy, Side Dish


Level of Difficulty
Moderately Easy

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