PRAWNS AND ASPARAGUS

• 16 prawns,
• 800 g of white asparagus,
• 1 glass of dry sherry,
• 1 orange,
• 4 blades of chive,
• vinegar,
• oil,
• salt,
• pepper.

for 4 people

Put on the heat a saucepan with half a liter of water, a few peppercorns and a slice of orange. Slightly cut on the belly the shell of the prawns. Fillet the asparagus stalks, put them in a pot with salted water and let them boil for 20 minutes. Meanwhile, prepare a sauce with the orange juice previously stained, the sherry, the chopped chives’ blades, a splash of vinegar, four tablespoons of olive oil, salt and pepper and mix well. Dish out the prawns on the asparagus, season with the sauce and serve.