600 g large tiger prawns
20 pcs. thick, white asparagus
3 to 4 tbsp. lemon olive oil
1 bag of almond flakes
Salt and pepper from the mill
Herbs: Parsley and / or
Thyme and / or
Dill and / or
Basil and / or
Coriander (Thai recipe)
Use your favorite herb
A good bread to your own taste is suitable
Large tiger prawns with white asparagus. Here made for 2 adults
Procedure without liability: Start by preparing the asparagus. They are peeled from 2 cm below the top (the head is not peeled) to the bottom with a suitable peeling knife. I use a good potato peeler. The bottom is cut from approx. 1 to 2 cm up. Then cut each asparagus diagonally into 3 to 4 pieces. Put them in very cold water dripped with a little lemon juice while cleaning the prawns.
The tiger prawns are peeled but let the tail fan sit. Fry the prawns for 2 to 3 minutes in lemon olive oil. In the absence of lemon olive oil, olive oil can be used, but then add a little lemon juice during frying. Set the prawns aside while the asparagus is cooking.
Fry the asparagus in the same oil for 3 to 4 minutes. They must have "bites". Add the almond flakes and tiger prawns and fry for another brief moment. Season with salt and pepper and maybe a little more lemon juice.
Now you choose the herb that you like best, chop it finely and sprinkle it over the dish just before serving.
Serving: Find a good bread to your liking and serve it to the dish.
Garnish: See above.
Drinking: A cool white wine is very suitable in the summer heat.
Tip: If you do not have the oil with lemon, put a couple of lemon slices in the dish during frying. If you can't get the big raw tiger prawns, use ready-cooked giant prawns. It facilitates cooking as they just need to be in the asparagus for a few minutes.