I love prawns, and I love asparagus. So what could be better than these succulent, sweet, garlic roast king prawns with asparagus? If you need something quick and easy to make for tea then look no further. You can pull this together in a matter of minutes. Serve with fresh brown bread and butter for a healthy lunch or with a few boiled new potatoes on the side for a perfect, light evening meal.
It’s a simple case of roasting the asparagus in a little olive oil and salt for a few minutes, tossing the prawns with the garlic, salt and black pepper, then adding them to the pan and returning everything to the oven for the remainder of the time, then hey presto! Dinner is served. Hardly any cooking, hardly any clearing up – what’s not to like?
And the end result is delicious. Tender, sweet asparagus; juicy, succulent prawns and gorgeous buttery juices that are perfect spooned over the boiled new potatoes or dabbed up with the bread.
If you wish, it’s simple to spice this up with some chilli flakes, but I reckon you’ll think them perfect as they are.
Garlic Baked King Prawns with Asparagus
- 200 g asparagus spears
- 2 teaspoons olive oil, (divided)
- 150 g king prawns
- 2 cloves garlic, (crushed)
- 1 tablespoon lemon juice
- Few grindings black pepper
- A couple of pinches of sea salt
- 25 g butter
- Fresh brown bread or boiled new potatoes to serve
- Pre-heat the oven to 200°C
- Snap or cut the woody ends of the asparagus spears off. Place on a baking sheet or into an oven-proof dish and drizzle with 1 teaspoon of olive oil. Toss to ensure that all the spears are coated and sprinkle with a little salt. Bake in the pre-heated oven for 3 minutes.
- Toss the king prawns, garlic, black pepper, sea salt and the final teaspoon of olive oil together.
- Remove the asparagus from the oven, add the king prawns to the baking sheet, dot with the butter and return to the oven. After 5 minutes, remove from the oven and sprinkle over the lemon juice.
- Divide the asparagus and prawns between two plates. Add the potatoes or bread, spooning the pan juices over the potatoes if using (otherwise pour them over the prawns and asparagus – you don’t want to waste them). Serve.