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.
- 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
- To make gremolata, chop parsley, garlic and lemon zest separately. Combine in a small bowl and then set aside to use later.
- Peel and de-vein prawns, but leave tails on.
- Cook asparagus in lightly salted boiling water for a few minutes, until tender crisp, and place in a serving dish. Cover and keep warm.
- Heat oil in a pan, add prawns and stir-fry until just cooked. Arrange prawns over asparagus and spoon gremolata over.
- Drizzle with additional olive oil and lemon juice and serve.
- 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.
Recipe provided by Founding Member of the Australian Food Media Club Barb Lowery.