Lemon Garlic Butter Prawns and Asparagus
Lemon Garlic Butter Prawns and Asparagus
INGREDIENTS
For the Lemon Garlic Butter Sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup chicken or vegetable broth
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
For the Prawns and Asparagus:
- 1kg green prawns, peeled and deveined
- 1 bunch fresh asparagus, tough ends trimmed
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
METHOD
Prepare the Lemon Garlic Butter Sauce:
Step 1
In a medium-sized saucepan, melt the butter over medium heat.
Step 2
Add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Stir in the lemon zest, lemon juice, and chicken or vegetable broth. Season with salt and pepper to taste.
Step 3
Reduce the heat to low and let the sauce simmer for 2-3 minutes to allow the flavours to meld. Stir in the chopped fresh parsley, and then remove the saucepan from heat. Set the sauce aside.
Cook the Asparagus:
Step 1
Preheat your oven to 200°C. Place the trimmed asparagus spears on a baking sheet.
Step 2
Drizzle them with olive oil and season with salt and pepper. Toss the asparagus to ensure even coating, then spread them out in a single layer.
Step 3
Roast in the preheated oven for 10-12 minutes, or until the asparagus is tender but still crisp.
Cook the Prawns:
Step 1
While the asparagus is roasting, heat a large pan over medium-high heat. Add a little more olive oil to the pan if needed.
Step 2
Season the prawns with salt and pepper. Add the prawns to the pan and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the pan from heat.
Serve:
Step 1
Pour the prepared lemon garlic butter sauce over the prawns and asparagus.
Step 2
Garnish with additional fresh parsley and lemon slices if desired. Serve your Lemon Garlic Butter prawns and Asparagus immediately, preferably with some crusty bread or over a bed of cooked pasta or rice.