John Myers
Fish: Garlic Prawns with Fresh Tomatoes and Green Asparagus
The perfect fish: garlic prawns with fresh tomatoes and green asparagus recipe with a picture and simple step-by-step instructions.
- 1 kg Asparagus green, fresh
- 4 piece Garlic cloves chopped
- Salt and pepper
- 2 tablespoon Extra virgin olive oil
- 40 piece Fresh prawns – approx. 500 g
- 3 piece Garlic cloves chopped
- 2 tablespoon Extra virgin olive oil
- 10 piece Vine tomatoes, small
- Salt and pepper
- Chopped parsley until smooth
- Peel the asparagus on the lower third and cut in half.
- Heat the oil in a pan and fry the asparagus pieces in it. Add the garlic and season with salt and pepper.
- Place the asparagus in a suitable shape and continue cooking in the preheated oven at 180 degrees.
- Pat the prawns dry. Heat the oil again in a pan and fry the prawns on both sides. Add the chopped garlic and season with salt and pepper. Turn off the stove.
- Halve the tomatoes, cut out the strung and mix with the fried prawns. Use the residual heat of the stove and let the tomatoes stew a little.
- Sprinkle with chopped parsley.
- Serve the asparagus with the tomato prawns on a preheated plate.
- After I was not allowed to go into the kitchen during preparation, there is unfortunately only one picture again.
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