FOOD & DRINK NEWS 039
Bundles OF JOY
BRITISH ASPARAGUS & PRAWN TACOS WITH A TOMATO
SALSA Serves 2
INGREDIENTS • 200g mixed colour cherry tomatoes
• 2 red chillies • A small bunch of fresh coriander, leaves only
• Zest and juice of 1 lime
• 1 tbsp olive oil • Salt and freshly ground black pepper
• 2 shallots, peeled • 2 cloves garlic • 2 knobs of butter • 150g raw king prawns • 250g British asparagus, woody ends trimmed
• 4 small tortilla wraps • 3 radishes, trimmed and fi nely sliced
The British asparagus season is a short one at just eight weeks until 21st June, so make sure you pick up a bundle or two, and savour their fl avour in this speedy dish
1. Roughly chop the tomatoes and place into a small bowl. Finely slice 1 chilli and half of the coriander leaves and add to the tomatoes with the lime zest and juice and a drizzle of olive oil. Stir well, season and set aside to allow the fl avours to develop. 2. Meanwhile, fi nely chop the shallots and remaining chilli and crush the 2 cloves of garlic. Place a medium sized frying pan on the heat and melt the butter. Once hot, add in the shallots, garlic and chilli and fry until
softened. Add the prawns and cook until pink all over. 3. Once the prawns are cooked, remove from the pan and set aside. Add the asparagus into the same pan and fry for 3-4 minutes. While the asparagus is cooking, heat up the wraps either in the microwave or in a dry frying pan. 4. Once everything is ready, assemble the tacos, first with the asparagus then the prawns and tomato salsa. Top with the remaining coriander leaves and finely sliced radishes.
IN-SPEAR-
ATIONAL! For more recipe inspiration, shopping and storing tips, and health and nutritional facts, visit
britishasparagus.com
© Scott Lloyd Ltd
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