Surf and Turf with Roasted Asparagus
Recipe
Made with succulent sirloin steaks and jumbo prawns, this classic meal is sure to go down well at a dinner party.
Serves: 4 people | Prep time: 10 minutes | Cooking time: 15 minutes
British | Main
Ingredients
- 2 x 170g packs Asparagus
- 4 Steaks (Fillet, Sirloin, Rump or Rib Eye)
- 16 Specially Selected Raw King Prawns, defrosted
- 2 Spring Onions
- 2 cloves Garlic
- 5g Fresh Parsley
- 120ml Cowbelle Double cream
- 5ml The Pantry Lemon Juice
- 200ml Solesta Extra Virgin Olive Oil
- 30g Greenvale Salted Butter
- 1 flat tsp Stonemill Paprika
- Sea Salt and Black Pepper
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Preheat the Grill.
- Peel and chop the garlic finely.
- Trim and wash the asparagus.
- Lay the spears in a single layer on a baking sheet, drizzle over the olive oil, sprinkle over the chopped garlic and season with some salt and pepper.
- Roast in the oven for about 12 minutes until tender.
- Meanwhile grill your steaks to your liking.
- Wash, trim and thinly slice the spring onions.
- Chop the parsley finely.
- Sauté the prawns and the spring onion in the butter for about 3 minutes until the prawns turn pink.
- Add the cream, lemon juice and paprika then cook for another minute until slightly thickened.
- Add the parsley and mix well.
- Serve the steaks with the prawns alongside the roasted garlic asparagus.