Roasted Prawns with Asparagus
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent garlic-infused prawns paired with tender roasted asparagus, finished with a bright lemon butter sauce and crispy breadcrumbs for a restaurant-quality dish ready in under 45 minutes.
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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