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Lemon Garlic Spot Prawns on Asparagus

4 servings


Gluten Free No Added Sugars Under 30 Minutes

Nutritional Facts Per Serving

23.7 g
6.3 g
1.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 192
  • Fat 8.3 g
    • Saturated   2.7 g
    • + Trans 
  • Cholesterol 147 mg
  • Sodium   189 mg
  • Carbohydrate 6.3 g
    • Fibre   1.9 g
    • Sugars  
  • Protein 23.7 g
    • Vitamin A 17 %
    • Vitamin C 25 %
    • Calcium 7 %
    • Iron 24 %


Bring a wide pot of water to a boil to cook the asparagus. Season prawns with a little salt and pepper. When the water is boiling, set a large skillet over medium-high heat. Add the olive oil and butter. When the butter has melted, add the prawns, lemon juice, garlic, cayenne and tarragon. Cook until the prawns are cooked through, about 3 to 4 minutes. (When done, the prawns will turn bright pink and be just slightly firm in texture.) While the prawns cook, set the asparagus in the boiling water and cook until just tender, about 2 minutes.
To serve, divide and arrange the asparagus on 4 plates. Divide and top with the prawns and the pan juices. Garnish with 1/2 lemon slices and serve.

Note: To devein the prawns, after peeling, use a paring knife to make a shallow slit.

Options: Instead of prawns, use 20 large scallops in this recipe. Cooking time and technique remains the same. Or, use a mix of scallops and prawns in this recipe. Instead of asparagus, use 1/3- to 1/2-pound of green beans in this recipe. Cook and serve the beans as described for the asparagus.

Serving Suggestions

Serve the prawns and asparagus with a side dish you create from recipe collection, such as Rice Pilaf with Citrus and Spice, or Couscous with Citrus, Pine Nuts and Mint.

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