Asparagus and Prawn Gremolata

Gremolata is a zesty, fragrant and versatile mixture made from finely chopped parsley, garlic and lemon zest. It compliments seafood and asparagus equally well.

Ingredients

Gremolata:

• 2 tablespoons chopped flat leaf parsley
• 1-2 cloves garlic, finely chopped

• 1 tablespoon finely chopped lemon zest

• 500g raw prawns
• 1 tablespoon extra virgin olive oil
• 2 bunches asparagus, woody ends removed
• Additional 2 tablespoons olive oil
• 2 tablespoons lemon juice

Method

1. To make gremolata, chop parsley, garlic and lemon zest separately. Combine in a small bowl and then set aside to use later.
2. Peel and de-vein prawns, but leave tails on.
3. Cook asparagus in lightly salted boiling water for a few minutes, until tender crisp, and place in a serving dish. Cover and keep warm.
4. Heat oil in a pan, add prawns and stir-fry until just cooked. Arrange prawns over asparagus and spoon gremolata over.
5. Drizzle with additional olive oil and lemon juice and serve.

Tip

• Gremolata is often served over Osso Buco, but it is also delicious served over asparagus, prawns, salmon or chicken.
• For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.
• For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.