To devein raw king prawns, cut off the head and peel away the shells and legs leaving the tail intact. With a sharp knife, cut along the top of each prawn and pull out the black vein. Wash and dry well. Place some salted water in a saucepan, bring to the boil and cook the prawns during 2 minutes or until the turn lightly pink.
Cut the Spanish green asparagus in 2.5cm/1in pieces discarding the tough end. Cook the Spanish asparagus in boiling salted water during 5 minutes. Drain the asparagus and cool them down in icy water.
Place the egg, saffron, lemon juice, salt and pepper in a blender or food processor. Process until blended, about 10 seconds. While the machine is running, pour in both oils in a thin, steady stream, until the mixture emulsifies and becomes thick and glossy. Add the chopped chives.
To make the brochette, thread a piece of asparagus, one prawn and another piece of asparagus on to each skewer. Serve along with the sauce.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 139
Energy (kJ): 580
Protein (g): 6.61
Fat (g): 11.94
Carbohydrates (g): 1.00
Fibre (g): 0.33
Iodine (µg) : 26.50
Vitamin E (mg): 3.95
Vitamin B12 (µg) : 0.56
Information provided by: The Spanish Nutrition Foundation (FEN)
Though asparagus can be a challenge for wine pairing, it also presents an opportunity to play with flavor combinations. This time, try it paired with a succulently aromatic and full-bodied white wine from DO Rías Baixas, made using Albariño grapes. This wine will hold its own with this vegetable, while pairing perfectly with the shrimp.
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