Serves 4
Grilled Asparagus
12 jumbo asparagus, trimmed and peeled
2 Tbsp extra virgin olive oil
1 bay leaf, crushed
1/2 tsp minced garlic
1/2 cup Sherry Vinaigrette
Salt and freshly ground black pepper to taste.
1. Preheat the grill to high.
2. Bring a large pot of salted water to a boil. Fill a mixing bowl with ice water and set aside.
3. Add the asparagus to boiling water. Cook 3-4 minutes, or until spears are just tender. Remove the spears and immediately place in bowl of ice water. Drain.
4. Marinate the asparagus in the olive oil, bay leaf, and garlic. This can be prepared in advanced and stored in the refrigerator overnight.
5. Place the marinated asparagus on the grill and cook for about 1 minute on each side, until marked by the grill and warmed through.
6. Remove the asparagus from the grill, place them in a large mixing bowl, toss with the Sherry Vinaigrette, and season with salt and pepper. Keep warm.
Prawns
6 extra-large blue prawns or 3/4 pound fresh shrimp, peeled and split lengthwise
Salt and freshly ground black pepper to taste
1/4 cup vegetable oil
1 Tbsp butter
1/2 Tbsp chopped shallot
1 tsp chopped garlic
1 Tbsp chopped fresh tarragon
1. Season the prawns with salt and pepper
2. In a 10-inch skillet, heat the vegetable oil over high heat until almost smoking. Place the prawns in the skillet, turn the heat to medium, and cook for about a minute.
3. Add the butter, shallot, garlic, and tarragon and continue to cook for another minute, or until just pink.
4. Remove the prawns from the pan and keep warm.
Garnishes
1 hard boiled egg, roughly chopped
3 slices ham cut into ribbons (1/4 inch wide)
1 Tbsp capers, drained
1/2 cup white button mushrooms, cut into matchsticks
2 Tbsp extra virgin olive oil
1 Tbsp aged balsamic vinegar
1. Place 3 grilled asparagus spears in the center of each of four plates.
2. Sprinkle the asparagus with chopped egg, ham ribbons, capers, and mushrooms.
3. Place 1/4 of prawns or shrimp on top of each serving.
4. Drizzle each plate with a few drops of extra virgin olive oil and balsamic vinegar.
Sherry Vinaigrette
Yield: 3 cups
2 Tbsp Dijon mustard
1/2 Tbsp chopped shallot
1/2 tsp minced garlic
1 1/2 Tbsp dry sherry
2/3 cup sherry vinegar
1 cup salad oil
2/3 cup olive oil
1/4 cup walnut oil
Salt and freshly ground black pepper to taste
Whisk all the ingredients together in a large stainless steel bowl. Transfer to a jar with a tight-fitting lid.
Store in the refrigerator and shake well or whisk thoroughly before using.