Roasted Prawns with Asparagus
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes total, yet feels fancy enough for company. Roasted prawns with asparagus is simple enough for a beginner but impressive enough to serve guests. The prawns get crispy and golden while the asparagus becomes tender and slightly caramelized, all finished with a bright garlic butter and lemon sauce. Asparagus is packed with folate and antioxidants, making this dish as nutritious as it is delicious. Best of all, you probably have most of these ingredients in your kitchen right now.
Ella x
Ingredients
- 24large prawns(peeled and deveined)
- ¾ kgfresh asparagus spears(trimmed)
- 5garlic cloves(minced)
- 4 tablespoonsunsalted butter
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonsfresh lemon juice
- 237 mlpanko breadcrumbs
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the prawns dry with paper towels to ensure they brown properly during roasting.
Tip: Dry prawns cook better and develop a golden exterior rather than steaming.
- 2
Arrange asparagus spears on a large baking sheet in a single layer. Drizzle with 1.5 tablespoons of olive oil, season with half the salt and pepper, then toss gently to coat.
Tip: Choose asparagus spears of similar thickness so they cook evenly.
- 3
Roast the asparagus for 8-10 minutes until it begins to soften and the tips start to brown slightly. Remove from the oven and push the spears to the sides of the baking sheet.
- 4
In a small bowl, combine panko breadcrumbs with 1 tablespoon of olive oil, half the minced garlic, and half the chopped parsley. Set aside.
Tip: This breadcrumb topping adds texture and won't become soggy when roasted.
- 5
Toss the prawns with remaining butter, garlic, remaining salt, pepper, and red pepper flakes. Arrange them on the baking sheet in the center, between the asparagus spears.
- 6
Roast everything together for 8-10 minutes until the prawns are pink and opaque throughout, and the asparagus is tender-crisp.
Tip: Prawns cook quickly—watch carefully to avoid overcooking, which makes them tough and rubbery.
- 7
Remove from the oven and immediately drizzle the lemon juice over the prawns and asparagus. Sprinkle the breadcrumb mixture evenly over the top and finish with remaining fresh parsley.
Tip: Adding lemon juice right after roasting keeps its bright flavor from diminishing.
- 8
Serve immediately while the dish is warm, dividing prawns and asparagus equally among four plates.
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