2 x 170g packs Asparagus
4 Steaks (Fillet, Sirloin, Rump or Rib Eye)
16 Specially Selected Raw King Prawns, defrosted
2 Spring Onions
2 cloves Garlic
5g Fresh Parsley
120ml Cowbelle Double cream
5ml The Pantry Lemon Juice
200ml Solesta Extra Virgin Olive Oil
30g Greenvale Salted Butter
1 flat tsp Stonemill Paprika
Sea Salt and Black Pepper
Preheat the oven to 200°C/400°F/Gas Mark 6.
Preheat the Grill.
Peel and chop the garlic finely.
Trim and wash the asparagus.
Lay the spears in a single layer on a baking sheet, drizzle over the olive oil, sprinkle over the chopped garlic and season with some salt and pepper.
Roast in the oven for about 12 minutes until tender.
Meanwhile grill your steaks to your liking.
Wash, trim and thinly slice the spring onions.
Chop the parsley finely.
Sauté the prawns and the spring onion in the butter for about 3 minutes until the prawns turn pink.
Add the cream, lemon juice and paprika then cook for another minute until slightly thickened.
Add the parsley and mix well.
Serve the steaks with the prawns alongside the roasted garlic asparagus