Asparagus au gratin with prawns

Name: Asparagus au gratin with prawns
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g raw king prawns (fresh or frozen; without head and shell); 2 kg white asparagus; 7-10 Tbsp salt, sugar, pepper; 1 big onion; 2 Garlic cloves; 1 red pepper; 4 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 1 collar Parsley; 200 g Feta

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g raw king prawns (fresh or frozen; without head and shell)
2 kg white asparagus
7-10 Tbsp salt, sugar, pepper
1 big onion
2 Garlic cloves
1 red pepper
4 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
1 collar Parsley
200 g Feta

Directions

1
Defrost the prawns if necessary. Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with 1 tsp. sugar for about 12 minutes.
2
Peel and finely dice the onion and garlic. Clean, wash and chop the peppers. Heat 2 tablespoons of oil in a saucepan. Fry onion, garlic and paprika briefly. Add tomatoes and juice and chop coarsely with a spatula.
3
Bring to the boil and season with salt, pepper and sugar. Cover the sauce and simmer at low heat for about 20 minutes.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain the asparagus, allow to drain and place in a large casserole dish. Wash parsley, shake dry, remove leaves and chop finely.
5
Stir the parsley into the tomato sauce. Season the sauce again and pour over the asparagus. Crumble the feta and sprinkle over the asparagus. Bake in a hot oven for 12-15 minutes.
6
In the meantime, wash the prawns and dab them dry. Heat 2 tablespoons of oil in a large frying pan. Fry the prawns in it all around for about 3 minutes. Season with salt and pepper. Remove the asparagus from the oven and spread the prawns on top.
7
Flatbread.