ASPARAGUS WITH PEAS, MINT, POTATOES, AND GREY PRAWNS
Preparation time:15 MINCooking time:35 MIN
Grey shrimps are some of the best the North Sea has to offer. In this recipe, they are combined with asparagus, another refined home-grown product. The potatoes give the dish extra body.
Cut the big potatoes in half. Bring a large pan of water to the boil and add the eggs first. Boil them for 4–5 minutes, take them out and immediately cool in cold water before peeling them. Put the potatoes in the pan, cook around 10 minutes until al dente, then drain them.
Peel the asparagus.
Peel and crush the garlic and finely chop the mint leaves. Put them together with the butter in a pan over a low heat. Add the asparagus, peas and a pinch of salt and shake so that everything is coated with butter. Allow to cook until the asparagus is soft.
Grate the lemon, keep the zest separate and then squeeze the lemon over the mixture. Season with salt and pepper.
Cut the eggs in half.
Put the mixture asparagus and potato mixture in a bowl, sprinkle with prawns and add the halved eggs. Finish with the lemon zest and parmesan cheese. Finally, garnish with mint leaves and drizzle with olive oil.
