serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 12 thick asparagus spears, peeled, trimmed
- 8 large green king prawns, peeled, deveined, tail-on
- Microherbs, to serve
For the sauce gribiche
- 6 hard-boiled eggs, peeled
- 150 g whole egg mayonnaise
- 2 tsp Dijon mustard
- 40 g finely chopped capers
- 40 g finely chopped gherkins
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped chervil
- 1 tbsp finely chopped flat-leaf parsley
- Salt and white pepper, to taste
- 2 tsp extra-virgin olive oil, plus extra to serve
Instructions
- To make the sauce gribiche, place a fine mesh sieve over a large bowl. Press the hard-boiled eggs through the sieve to finely chop, then fold through the remaining ingredients. Set aside until needed.
- Bring a medium saucepan of water to the boil over high heat. Prepare a bowl of iced water. Blanch the asparagus spears for 2-3 minutes, or until they turn bright green, then remove with a slotted spoon to the iced water to refresh. Once the asparagus is chilled, pat dry with paper towels.
- While the asparagus is chilling in the ice water, heat a drizzle of olive oil in a large frying pan. Pan-fry the prawns until just cooked through, then remove from the heat.
- Spoon the sauce gribiche onto a large serving platter and top with the asparagus. Drizzle with olive oil and sprinkle with salt, then top with the prawns. Sprinkle with snipped microherbs and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
