Asparagus bowl with prawns & avocado

Portions:2
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Ingredients

  • 125 g cherry tomatoes
  • 40 g arugula
  • ½ clove of garlic
  • 350 g green asparagus
  • 2 tablespoons olive oil
  • Salt pepper
  • 250 g of tiger prawns ready to cook, without heads and shell
  • ¼ squeezed lemon
  • 1 avocado
  • 15 g Parmesan

Instructions

  • Wash tomatoes and cut in half.
  • Wash the rocket and shake dry.
  • Peel garlic and chop finely.
  • Wash the asparagus, cut off the woody ends & peel the lower third.
  • Cut the asparagus diagonally into 5 cm pieces.
  • Heat 1 tablespoon of oil in a pan, steam the asparagus in it for about 5 minutes, turning, season with salt and pepper.
  • Rinse the shrimp and pat dry.
  • Heat the rest of the oil in the pan and fry the prawns over a medium heat for about 2 minutes, turning.
  • Add the garlic to the prawns and fry for 2 minutes.
  • Season the prawns with salt and pepper and drizzle with lemon juice.
  • Halve and core the avocado, lift the flesh out of the skin with a spoon and cut into slices.
  • Arrange all ingredients in bowls and serve sprinkled with parmesan.
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