Pan-fried tiger prawns and creamed asparagus..

ROLCAM

Pan-fried tiger prawns and creamed asparagus..

Ingredients :
16 tiger prawns
1 box green asparagus
2 peel shallots
20g butter
100ml cream
160ml whole milk
15ml dry white wine
Olive oil
Salt & pepper

Recipe :
Peel asparagus, cut off ends and put to one side.

Dice shallots, then saute in butter. When slightly coloured, add asparagus.

Deglaze with white wine, leave to reduce a little, before aeding milk and cream.

Cook over a gentle heat for 20 minutes.

Mix together, season to taste and put to one side.

Cook asparagus tips in boiling salt water for 3 minutes, then refresh.

In a pan, sear prawns in very hot olive oil for one or two minutes.

Leave to cool, then remove heads and backbones. Leave tails.

Serve prawns on a bed of creamed asparagus, decorated with asparagus tips.

HOPE YOU WILL LIKE IT FRIENDS...HAVE A GREAT DAY..
_________________
Roland Camilleri

Moderator

Sydney , Australia.