Asparagus Olives And Prawn Salad Neil Perry Recipes

FISH CURRY - NEIL PERRY

Steps:

• Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 - 15 minutes, stirring occasionally, or until onion is soft and starting to caramelize.
• Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.
• Add stock or water and simmer for 5-10 minutes.
• Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes.
• Add yoghurt and lime juice, remove from heat and stir gently.
• Serve with steamed rice.

SAUTEED ASPARAGUS WITH OLIVES AND BASIL

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.

ASPARAGUS, OLIVES AND PRAWN SALAD - NEIL PERRY

Steps:

• Blanch the asparagus in plenty of boiling salted water, drain and refresh.
• Heat the BBQ to medium-high and grill the prawns till golden.
• Toss the asparagus spears with the preserved lemon, capers, olives, lemon juice, olive oil and seasoning.
• Arrange the asparagus in a large bowl and serve with the prawns.