Green asparagus from Provence, pan-fried prawns
Ingredients
- 1.2 kg of green asparagus from Provence (about 20 spears)
- 12 medium prawns
- 0.5 l of carrot juice
- 0.5 l of orange juice
- 15 cl of traditional-style olive oil
- 10 cl of full-flavoured olive oil
- Parmesan
- 30 g of grated fresh ginger
- Salt and pepper
Tip
Instructions
- Peel and cook the asparagus in boiling water (allow about 6 minutes depending on their size – insert a knife to check if they’re cooked).
- Rinse the asparagus in cold water and drain them.
- Reduce the carrot and orange juice by three-quarters with the grated ginger.
- Mix the reduction with the traditional-style olive oil.
- Fry the prawns in strong-flavoured olive oil, along with the asparagus.
- Arrange the asparagus, prawns, the sliced reduction and a few shavings of Parmesan on a plate.
- Serve as a starter!
Tip
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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