Asparagus and Prawn in a Cream Sauce

1. 1

   cook the aspargus in boiling water for 5 mins drain and reserve 250 ml of the cooking liquid.

2. 2

   melt the butter in the pan and add the shallot.

3. 3

   Cook slowley for 5 mins without browning.

4. 4

   add the reserved cooking liquid and boil rapidly, reducing until only 3 tablespoons remain.

5. 5

   add the cream to the pan and boil rapidly for approx 3 mins until mixture thickens.

6. 6

   stir in the asparugus and cooked prawns ( shrimp ) and season with salt and pepper.

7. 7

   Cover and set aside.

8. 8

   roll out the pastry on a floured surface until about 5mm thick and cut small cresecnt or star shapes

9. 9

   place the pastry shapes on a baking tray brush with beaten egg and bake in a pre heated oven for about 3/4 mins until risen and golden.

10. 10

    gentley warm the asparagus and mixture and spoon onto warm serving plates.

11. 11

    garnish with pastry shapes and parsley and seve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.