A delicious combination of prawns, asparagus, and pesto. A great way to celebrate asparagus in season during the months of April through June.
7 people made this
500g fresh asparagus
500g raw king prawns, shelled and deveined
1 tablespoon olive oil
2 tablespoons pesto sauce
2 cloves garlic, minced
salt and pepper, to taste
Method Prep:5min › Cook:10min › Ready in:15min
Holding each end of an asparagus spear, bend to snap and discard the tough woody ends. Cut the tender spear into three sections. Repeat for the other asparagus spears.
Warm the oil in a frying pan over a medium heat then add the asparagus and cook and stir for 5 minutes. Add the prawns and continue to cook and stir for a further 3 minutes. Sprinkle the garlic over the top, mix in the pesto and season. Cook for a further 2 minutes before transferring to warm plates and serving immediately.