Green asparagus with fried prawns and chili garlic oil

A light spring dish: green asparagus and fried prawns, refined with an aromatic chilli and garlic oil. The combination of tender vegetables, succulent seafood and spicy oil offers a harmonious taste experience. Ideal as a main course or elegant starter.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main course

Cuisine Mediterranean

Servings People

Calories 380 kcal

Cooking utensils

1 Large pan
1 Small pot
1 Chopping board
1 Knife
1 Bowl

Ingredients

For the court:

300 g green asparagus
200 g Shrimps peeled and gutted
2 Tbsp olive oil
Salt and pepper to taste

For the chili garlic oil:

2 Tbsp olive oil
2 Garlic cloves finely chopped
1 red chili pepper cut into rings

Preparation

Chili garlic oil:

Heat the olive oil in a small pan.
Add the garlic and chili and leave to infuse over a low heat for 2-3 minutes.
Remove from the heat and set aside.

Asparagus and prawns:

Wash the asparagus, remove the woody ends and cut into pieces.
Heat 1 tbsp olive oil in a pan and fry the asparagus for 5-7 minutes until al dente. Remove and keep warm.
Heat 1 tbsp olive oil in the same pan and fry the prawns for 2-3 minutes until they are pink and cooked through. Season with salt and pepper.

Dressing:

Arrange the asparagus and prawns on plates.
Drizzle with the chili garlic oil and serve immediately.

Recommended side dishes:

Fresh baguette
Wild rice
Leaf salad with lemon dressing

Nutritional values per portion

Calories: 380kcalCarbohydrates: 10gProtein: 28gFat: 22g

Keyword Chili garlic oil, green asparagus, Muscatel, Shrimps, Spring dish

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