Grilled Prawns with Asparagus and Cannellini Puree

clock 25 minutes + 5 minutes bowl Serves 6


  • 2 x 400g cans cannellini beans, drained and rinsed
  • 1/4 cup lemon juice
  • 2 Tbsp olive oil, plus 1 Tbsp extra
  • 1 clove garlic crushed
  • Salt, to taste
  • Pepper, to taste
  • 2 bunches asparagus, ends trimmed
  • 600g raw prawn cutlets, tails on
  • 1/4 cup chopped Italian parsley leaves, plus extra to serve
  • Grilled flatbread or pita, to serve
  • Dressing
  • 1/4 cup olive oil
  • 2 Tbsp white wine vinegar
  • 1 tsp caster sugar
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How to use Woody Asparagus Ends


  • 1. In a food processor, combine beans, lemon juice, 2 tablespoons oil and garlic. Pulse until smooth. Season with salt and pepper.

  • 2. In a large pot, bring salted water to the boil. Prepare a bowl of iced water and set aside. Add asparagus spears to boiling water

  • and cook for 2-3 minutes, or until tender. Remove asparagus from boiling water and transfer to ice water for 1 minute, to stop

  • cooking. Remove and allow to drain.

  • 3. To make dressing, in a small jug, whisk olive oil, vinegar and sugar together.

  • 4. Preheat a char-grill pan to medium. In a small bowl, toss prawns in extra oil. Char-grill prawns for 1-2 minutes each side, until just cooked through.

  • 5. In a medium bowl, gently combine asparagus, prawns, dressing and parsley. Season to taste.

  • 6. Spoon bean puree onto a large platter and top with prawn mixture. Sprinkle with remaining parsley and serve with grilled

  • bread or pita.


  • • Energy 1611Kj • Protein 43g • Total Fat 17g • Saturated Fat 3g • Carbohydrates 10g • Sugars 2g • Sodium 1137mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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