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A recipe by soFeminine.co.uk
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Pan-fried tiger prawns and creamed asparagus |
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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 adding 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 1 or 2 minutes.
Leave to cool, then remove heads and backbones. Leave tails.
Serve prawns on a bed of creamed asparagus, decorated with asparagus tips.
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