Green Asparagus with Cocktail Shrimp and Chili Mango Chutney

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people


Green asparagus:

  • 500 g Green asparagus
  • 1 arc Parchment paper
  • 4 tbsp Sunflower oil
  • 4 big pinches Coarse sea salt from the mill

Cocktail shrimp:

  • 250 g Prawns (approx. 20 pieces)
  • 1 tbsp Sunflower oil
  • 1 tbsp Butter
  • 1 tbsp Liquid honey
  • 1 tbsp Sweet soy sauce
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Chili Mango Chutney:

  • 1/2 red chilli pepper
  • 2 piece Shallots
  • 2 piece Garlic cloves
  • 2 piece 1 piece of ginger walnut-sized
  • 2 tbsp Sugar
  • 2 tbsp Light rice vinegar
  • 200 ml Water
  • 1 tsp Liquid honey
  • 2 big pinches Coarse sea salt from the mill
  • 1 tsp Sesame oil
  • 200 g Mango


  • 2 1/2 Strawberry
  • 2 sharpen Basil


Green asparagus:

  • Peel the lower third of the asparagus, cut off the woody ends, line a baking sheet with baking paper, spread the asparagus on top and drizzle / brush with sunflower oil (4 tbsp). Preheat the oven to 200 ° C and bake the tray with the asparagus in it for about 15 minutes, remove and season with coarse sea salt from the mill (4 big pinches).

Cocktail shrimp:

  • Fry the thawed cocktail prawns in a pan with sunflower oil (1 tablespoon) and butter (1 tablespoon) on both sides, drizzling with liquid honey (1 tablespoon) and sweet soy sauce (1 tablespoon). Finally, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).

Chili Mango Chutney:

  • Clean / core the chilli pepper, wash and finely dice. Peel and finely dice shallots, cloves of garlic and ginger. Peel the mango, peel off approx. 200 g and cut into small cubes. Caramelize sugar (2 tbsp) in a saucepan, deglaze / pour in light rice vinegar (2 tbsp) and water (200 ml). Diced shallots, diced garlic cloves. Add chili peppers, ginger cubes and mango cubes and season with coarse sea salt from the mill (2 big pinches), liquid honey (1 teaspoon) and sesame oil (1 teaspoon). Now boil down / reduce everything very strongly.


  • Divide the green asparagus and cocktail prawns on 2 plates, add the chili-mango chutney and garnish with ½ strawberry and a tip of basil each, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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