John Myers
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Asparagus with King Prawn Tails and Curry Potatoes
The perfect asparagus with king prawn tails and curry potatoes recipe with a picture and simple step-by-step instructions.
asparagus
- 750 g Fresh asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
King prawn tails:
- 1 pack King prawn tails Provence frozen / 250 g (Here: From ALDI Nord)
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 1 big pinch Colorful pepper from the mill
Curry potatoes:
- 300 g Small new potatoes
- 1 tsp Salt
- 1 tsp Mild curry powder
To serve:
- 2 Stalk Basil
Asparagus:
- Peel the asparagus with the vegetable peeler (vegetable blossom scraper / peeler 2 in 1 decorating blade) and cook in salted water (1 teaspoon) with sugar (1 teaspoon), butter (1 tbsp) and a piece of lemon for about 8-10 minutes . (Boil the asparagus water with the skins for another 10 minutes, drain through a sieve and save as a basis for an exotic asparagus soup).
King prawn tails:
- Fry the king prawn tails in a non-stick pan on both sides and finally refine / season with butter (1 tbsp) and salt and pepper.
Curry potatoes:
- Peel and wash the potatoes and cook in salted water (1 teaspoon) with mild curry powder (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve asparagus drizzled with prawn stock, king prawn tails and curry potatoes garnished with basil.
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