Asparagus and Prawn Starter recipe
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- Dish type
- Seafood starters
- Prawn starters
A nice and colourful starter with an explosion of taste, texture and flavour. Keep for a special occasion or to impress your guests!
9 people made this
- 300g asparagus
- 100ml creme fraiche
- 30g grated parmesan
- 500g prawns, cooked and shelled
- 100g cherry tomatoes
- 2 shallots, minced
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Cook the asparagus in boiling water over medium heat until al dente or for 3 minutes. Drain, dice and keep the tips for decoration.
- Cook the shallots in a frying pan over medium heat for 5 minutes or until softened and brown.
- Mix the creme fraiche with the grated parmesan then spoon some into the bottom of a glass or serving plate. Add a layer of asparagus to a glass, then some cherry tomatoes, then prawns and shallots.
- Top with asparagus tips. Serve or refrigerate until ready to serve.
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10 of our best asparagus recipes
These green spears are a harbinger of tasty spring produce and can be blanched, barbecued, roasted or fried until they're sweet, verdant and mouthwateringly good. Here are our favourite recipes that put them centre stage.
Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.
Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.
Asparagus is available year-round, imported from places like Peru and Mexico. But the real deal (which doesn't arrive with the baggage of excessive air miles and a whole load of deforestation) only comes around once a year, ushering in the best of spring’s bounty and paving the way for lots of fresh, green and very tasty dishes that’ll last until the end of summer. Yes, British asparagus is in a different league entirely, sending chefs into a frenzy (they always manage to get it a few weeks earlier than the rest of us) and filling home cooks with giddy excitement.
But while they’re great simply blanched and served on their own, asparagus spears can be cooked in all sorts of ways. They pair fantastically well with a good number of other seasonal ingredients, too, so they can become the star of a dish instead of a vegetable on the side. Take a look at the recipes below and make the most of one of the UK’s finest crops.
Asparagus and prawn stir-fry
Created by TV chef Gizzi Erskine, this dish packs the punch of a Thai red curry - without the calorific coconut milk. Perfect for the start of the British asparagus season.
Preparation: 30 minutes
- A knob of ginger, grated
- 1 stalk of lemon grass, bashed and finely chopped
- 4 kaffir lime leaves, sliced
- 4 tbsp fish sauce (nam pla)
- 1.5 tbsp light muscovado sugar
- 1 tbsp vegetable oil
- 10 raw king prawns, shells off
- 1 onion, cut into thick slices
- 1 red chilli, finely chopped
- 3 cloves garlic, finely chopped
- 4 spring onions, in 5cm pieces
- 250g asparagus, cut in half lengthways and into 5cm pieces
- Fresh coriander and steamed Thai rice to serve
1 Mix together the ginger, lemon grass, lime leaves, fish sauce and sugar. Put to one side.
2 Stir-fry the king prawns for a few minutes until they turn pink. Remove from the pan.
3 Throw in the onion and stir-fry for two minutes. Add the chilli, garlic and spring onion, and cook until the onion has softened. Add the prawns back to the wok along with the asparagus and fry for a further minute.
4 Pour over the sauce that you prepared earlier, and cook until the mixture becomes sticky. Sprinkle with the coriander and serve immediately with the Thai rice.
Prawns: They are low in fat, high in protein, and rammed full of iron and zinc. They also score highly for vitamin B12, which helps to protect blood vessel walls for a healthy heart.
Lemon grass: A single stalk offers 15 per cent of your manganese RDA. You need this to keep your metabolism steady and your bone mineral density high. Lemon grass is also said to be antipyretic - that is, it helps combat fever.
Aspargus: An 80g serving provides 60 per cent of your RDA of folic acid, a nutrient that staves off infection. The green spears are also packed with riboflavin, which helps your body metabolise carbs into the sugars that fuel your runs.
Many thanks to British Asparagus for providing this recipe, which was printed in the May 2011 edition of Runner's World magazine.
Wash and dry salad leaves and roll in a clean cloth and keep in the refrigerator. Lightly whisk olive oil, orange juice, vinegar and salt and pepper in a medium-sized shallow bowl.
Drop prawns into well-salted boiling water and simmer until they change color, about 3 minutes. Drain quickly and, as soon as you can handle them, pull off the head and shell, leaving the tail on. Devein each prawn and drop into the dressing.
Slice the cheek from each mango and cut away any extra flesh from the central stone section. Cut into bite-sized pieces and drop into the dressing with the prawns. Drop the asparagus into plenty of lightly salted boiling water and cook for 3 minutes. Remove and slice diagonally into 5cm pieces. Add to the bowl with the prawns and mango.
Add the herbs and lightly lift all the ingredients until they are well coated. Check the seasoning and adjust if necessary
Divide the greens between 8 salad plates and top with the dressed prawn salad. There will be no need for extra dressing on the leaves. Try to time the making of this salad so it does not need to be refrigerated. The prawns and asparagus are at their best at room temperature.
The Cottage Smallholder
Prawn and aspargus spaghetti
I love prawns and asparagus. At this time of year there are a lot of two for one offers on UK asparagus and we cash in. Our asparagus patch is into its second year and not thriving. However, an asparagus expert visited the garden recently, inspected the spindly spears and gave me some great advice.
“Apply fish, blood and bone and bank up with earth like spuds. These roots are clearly not being fed enough!”
Maybe, next year we might be cutting our first spears.
Prawns are expensive but Danny often finds them half price on the *CFC. They freeze well and are there for a quick meal if you are pressed for time or just want a bit of a treat.
This meal was fast and easy to prepare – just the time to cook the spaghetti. It tasted superb – good fresh flavours and loads of deluxe élan. This would be great for a chic supper party – there was plenty for four people with a starter or a pud.
Delicious prawn and asparagus spaghetti recipe for four
250g of asparagus
290g of cooked prawns
300g of spaghetti
2 tbsp of good olive oil
The juice of half a lemon
1 clove of garlic (chopped very fine) or a teaspoon of garlic granules
4 tbsp of grated Parmesan (or similar hard cheese)
Cook the asparagus (ours took 5 mins, plunged into boiling water), chop off the woody part of the stems and cut the spears into 2 – 3cm lengths. Set aside.
Cook your spaghetti according to the manufacturer’s instructions, meanwhile towards the end of cooking time gently heat the olive oil, lemon juice and garlic in a frying pan.
When the spaghetti is cooked drain and set aside (lid on).
Quickly add the cooked prawns and asparagus tips to the frying pan and turning them gently cover them with the oil, garlic and lemon mixture. After a couple of minutes or so – when they are warmed through serve them on top of the spaghetti with a decent sprinkle of grated Parmesan.
Smoked Salmon and Prawn Stack
This is really quick and easy and yet looks really special. Best of all it is delicious!
Smoked salmon and prawn stack
All amounts depend on you and how many you are making! The following is good for two stacks using rings of 7cms diameter and 3 1/2 cms deep. (50% fat creme fraiche works better and tastes better that the 3%)
Smoked salmon trimmings about 120g
Equal quantities of low fat creme fraiche and low fat mayonnaise (or full fat of both if you don’t have to watch the calories!) I used 2 generous tbsps of each
Fresh or dried dill, chopped finely reserving a few fronds for decoration
Wild Rocket leaves and lemon slices to serve
How to do it
- Mix the creme fraiche, mayonnaise and dill to make a thick mixture. They each thicken up when mixed together
- Drain the prawns well and add to the mixture.
- Stir up well so that all the prawns are covered.
- Break up or cut up the smoked salmon trimmings.
- Put the ring on your serving plate and carefully put a thin layer of salmon on the bottom.
- Put a layer of the prawn mixture on top of the salmon.
Prawn mixture on top of salmon
- Add another layer of salmon.
- Lastly, add another layer of prawns.
- Put to chill for at least half an hour.
- To serve, add a few bits of reserved salmon on top add a few Wild Rocket leaves and a curled lemon slice.
- Carefully lift the ring directly off the stack. It is very well-behaved and won’t collapse on you.
- You can layer the salmon and prawns in whatever way you like. If you don’t have as much salmon, just use it as the base.
Double salmon layer, as recipe
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Fish and Cucumber Bites
This is a lovely fresh tasting appetizer which won’t spoil your appetite for the main dish. The cucumber and crab complement one another and the soy sauce and cilantro offer a taste of the East. These little nibbles will always be quick to vanish at parties. Your guests will love them.
- Author: Victoria Haneveer
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 12 1 x
- Category: Appetizer
- Cuisine: American
- 3/4 teaspoon white sugar
- 5 1/4 oz ( 150g ) peeled cucumber, cut into 12 slices
- 2 tablespoons rice vinegar
- 1 tablespoon finely chopped fresh coriander (cilantro)
- 2 tablespoons soy sauce
- Paprika, for garnish
- 3/8 teaspoon black pepper
- 5 1/4 oz ( 150g ) canned crab, drained
- Hollow out each slice of cucumber, leaving the bases intact.
- Combine the soy sauce with the vinegar, coriander, pepper and sugar.
- Add the crab and mix well.
- Divide the crab mixture between the cucumber slices and dust with paprika.
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Asparagus Straws with Cheat&rsquos Hollandaise
These stylish canapés are super simple and equally delicious served hot or at room temperature. Use regular rather than fine asparagus spears, so that they hold their shape during cooking.
This starter is the perfect thing to kick off your Easter meal off with! Asparagus is wrapped in filo pastry and sprinkled with parmesan and served alongside a cheat's hollandaise that's super easy to make.
filo pastry sheets, we used Jus-Rol
asparagus spears (see intro), at least 16cm long, woody ends trimmed
Parmesan or vegetarian Italian-style hard cheese, finely grated
Pinch cayenne pepper (optional)
- Preheat oven to 200°C (180°C fan) mark 6. Line 2 baking sheets with baking parchment. Place 1 filo sheet on a board (keep remaining filo covered with a damp tea towel). Brush with a little butter, then top with another filo sheet. Cut into quarters, then slice each rectangle in ½ diagonally to make 8 sloping triangles.
- Working with 1 triangle at a time, with the longest edge closest to you, place an asparagus spear vertically on the left of the long edge. Roll up tightly in the filo. Repeat rolling with 7 more asparagus spears and arrange on a lined baking sheet, seam-down.
- Repeat filo buttering, slicing and rolling to make 24 canapés. Brush with a little more butter and sprinkle the pastry ends with cheese and a pinch of cayenne, if using.
- Cook for 15-18min until the pastry is crisp. Cool for 10min.
- Meanwhile, make the cheat&rsquos hollandaise. Melt butter in a small pan, remove from heat and cool for a few min. In a medium bowl, gradually whisk the melted butter into the mayonnaise. Whisk in the lemon juice, then adjust seasoning with lemon juice, salt and freshly ground black pepper. Serve with the straws.
Prepare to end of step 3 up to a day ahead. Cover and chill. Make dip up to a day ahead, cover and chill. To serve, complete recipe, gently warming dip in a pan to loosen.
For a meaty canapé, cut 12 Parma ham slices in ½ lengthways and place on the filo triangles before rolling up with the asparagus.
Christmas Starters That'll Set The Festive Mood In No Time
Christmas is all about over-indulging, which means special breakfasts, starters, main meals and desserts (plus nibbles for later). It's basically a day jam-packed with eating, but we're not complaining. So, you'll be requiring some delicious-tasting, fairly simple starters to get things going. We're talking Bacon-Wrapped Water Chestnuts, Classic Prawn Cocktail and Cranberry Brie Pull-Apart Bread, those sort of things. And there's more where that came from!
You can't say no to anything wrapped in bacon. These low-carb "fries" turn a regular slice of avocado into something extraordinary. We've included an oven-baked version as well as an air fryer version down below.
Get your fancy on with these crowd-pleasing beef Wellington bites.
Sticky, crisp, and crunchy, with the neutral flavour of the water chestnut soaking up the sweetness of the syrup and brown sugar and the savoury notes of the garlic powder, herbs, and spices, these are a surefire winner. Go wild with the dipping sauces we suggest honey-mustard, but really, anything would work!
This dish is an all-time fave at Delish. The pairing of crunchy prawns and a creamy, spicy-sweet sauce is ridiculously addictive. No matter how often we make it, it never gets old.
The best way to serve a crowd is to make a bloomin' brie bread. Inspired by the bloomin' onion, this bread is perfect for friends to dig into together. Tearing the bread and dipping in the melty cheese makes this the funnest (and tastiest) appetiser ever!
Is there anything quite as satisfying when it's cold outside than a huge bowl of steaming soup, served alongside a buttered crusty roll? And this butternut squash and sweet potato version is SO healthy, and incredibly easy to make.
Our favourite way to prepare asparagus is as a fancy side: Top it with garlic, a little cream, Parmesan, and mozzarella and bake it until the cheese is bubbly and golden and the asparagus is tender. This will be gone in seconds.
Cutting out pasta is always the hardest part of eating low-carb. Mushrooms replace the pasta in our favourite Cacio e Pepe (big move, we know) and tackle the challenge well. Use good quality black pepper and plenty of extra Parmesan for the ultimate treat.