Asparagus gratin with prawns

Name: Asparagus gratin with prawns
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g raw shrimps (fresh or frozen; without head and shell); 1 kg white asparagus; 1 red pepper; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp salt, pepper, sugar; 1 collar flat leaf parsley; 150 g Feta

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

An unusual mixture, this gratin of white asparagus, peppers, tomatoes, shrimps and feta - but so incredibly tasty that you should definitely try it!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g raw shrimps (fresh or frozen; without head and shell)
1 kg white asparagus
1 red pepper
1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
7-10 Tbsp salt, pepper, sugar
1 collar flat leaf parsley
150 g Feta

Directions

1
Defrost the prawns if necessary. Wash and peel the asparagus and cut off the woody ends. Cut asparagus into large pieces. Clean, wash and dice the peppers. Peel and finely dice onion and garlic.
2
Heat 1 tablespoon of oil in an ovenproof pan. Sauté the bell pepper, onion and garlic in it. Add the tomatoes and juice and chop a little. Season with salt, pepper and sugar. Bring to the boil and simmer for about 20 minutes.
3
Cook the asparagus in boiling salted water with 1 teaspoon sugar for about 12 minutes. Drain.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash parsley, shake dry and chop finely. Mix sauce, asparagus and parsley and fill into a gratin dish. Crumble feta over it.
5
Bake in a hot oven for 12-15 minutes.
6
Wash the prawns, dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the prawns in it all around for about 3 minutes. Season with salt and pepper. Take asparagus out of the oven and spread prawns on top.
7
Baguette goes well with this - at 2 slices per person you will still stay under 400 kcal.