Try this...Warm salad of asparagus and prawns
WE all know we should be eating 5 portions of fruit and vegetables every day to keep healthy, but eating the same fruits and vegetables can get very boring!
Arlene Thompson, Sainsbury’s Try Team, said: “To add more variety to your meals try cooking with whichever fruits and vegetables are currently in season.
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Hide Ad“At the minute fresh asparagus is abundant and as well as tasting delicious, this recipe is really quick and easy to cook.
“Did You Know? Asparagus has long been used by herbalists as a treatment for rheumatism and arthritis, and is known to be good for cystitis, fluid retention and constipation.”
Warm salad of asparagus and prawns
Serves: 4 Preparation time: 10 Minutes Cooking time: 10 Minutes
Ingredients: 250g pack asparagus stalks trimmed and pared, 2 tablespoons virgin olive oil, 250g raw prawns, 1 garlic clove, crushed, 1 bird’s eye chilli, deseeded and finely chopped, 125g cherry tomatoes, halved, Juice of half a lemon, half a 20g pack flat-leaf parsley, roughly chopped, salt and freshly ground black pepper to taste.
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Hide AdMethod: 1. Brush the asparagus with a 1 tablespoon of olive oil.
2. Place a griddle pan or frying pan over a moderate heat. When the pan is hot place the asparagus into the pan.
3. Cook the asparagus until tender. This will take about 5-8 minutes. Remove the asparagus from the pan and place to one side.
4. Lightly oil the tiger prawns with a tablespoon of olive oil. Place the tiger prawns, garlic and chilli into the pan and cook the prawns for 1-2 minutes until they turn pink.
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Hide Ad5. Add the cherry tomatoes to the pan and heat gently for 30 seconds. Remove the prawns and tomatoes from the heat and place them into a bowl.
6. Cut each piece of asparagus in two and add them to the prawns.
7. Squeeze over the lemon juice. Add the parsley and seasoning to taste.
8. Divide the salad between 4 plates. Trickle over more olive oil if liked. Serve immediately with warm foccacia.
Parmesan-crumbled asparagus (a quick and tasty side dish)
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Hide AdTry bringing a large pan of water to the boil, add fresh asparagus spears, ends trimmed, and gently simmer for 2-3 minutes. Drain and refresh in cold water. In a bowl, mix some Sainsbury’s signature breadcrumbs with 1 red chilli, deseeded and finely sliced, and a small handful of Italian grated Parmigiano Reggiano. Drain the asparagus and place on a baking tray, then sprinkle over the breadcrumb mixture. Place under a medium to high grill for 3-4 minutes until golden for a seasonal side dish with a spicy kick. Alternatively, instead of spicy chilli try adding some zesty lemon zest to the breadcrumbs.
For more tasty recipes go online www.sainsburys.co.uk