Prawn & asparagus skewers


  • 230g pack Waitrose Asparagus, trimmed
  • 180g pack Waitrose Raw Extra Large King Prawns
  • Finely grated zest of 1 lemon and juice of 2
  • ½ x 28g pack coriander, chopped
  • 2cm piece fresh ginger, peeled and finely grated
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ x115g pack baby spinach


  1. 1 Soak 8 bamboo skewers in cold water for half an hour. Cut the asparagus into 3-5cm lengths, then put the pieces into a bowl with the prawns, the zest and juice of 1 lemon, coriander, ginger and
    1 tbsp olive oil. Season and mix well.
  2. 2 In a separate bowl put the juice of the second lemon with the remaining 2 tbsp of the oil, mustard and seasoning. Whisk and set aside.
  3. 3 Thread the asparagus and prawns onto the skewers, distributing them evenly. Heat the barbecue (or griddle/grill). When medium hot cook the skewers for 2-3 minutes each side, until the prawns turn pink and are cooked through. Put the spinach leaves in a small bowl to serve (as above), or scatter leaves over a platter and set the skewers on top. Drizzle over some of the dressing and serve with the remaining dressing on the side.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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