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Pan-fried tiger prawns and creamed asparagus

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients (serves 4):


Peel asparagus, cut off ends and put to one side.

Dice shallots, then saute in butter. When slightly coloured, add asparagus.

Deglaze with white wine, leave to reduce a little, before adding milk and cream.

Cook over a gentle heat for 20 minutes.

Mix together, season to taste and put to one side.

Cook asparagus tips in boiling salt water for 3 minutes, then refresh.

In a pan, sear prawns in very hot olive oil for 1 or 2 minutes.

Leave to cool, then remove heads and backbones. Leave tails.

Serve prawns on a bed of creamed asparagus, decorated with asparagus tips.

User comments

another free recipe every day

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