For the prawns I use a seasoning of German famous chef Schubeck, he deals in herbs and spices and is well known about his knowledge of the healing components you add to your meal with herbs.
This spice is called Carribbean Scampi Seasoning. You have to mix it either with oil or with broth and marinate all kinds of seafood in it.
I cooked the Asparagus in steam first, then chucked it into a pan with some butter and seasoning and a bit of veg stock and put a lit on top and finished it for 5 minutes. I don´t like soggy asparagus, but the very hard ones are not to my taste either. So I needed some timing to cook it right, but it went well.
500 g green asparagus
50 g dill
200 g home made Hollondaise
2 skewers of raw prawns
1 tbsp chili oil
1 tsp Carribbean Scampi Seasoning
salt and pepper
500 g La Ratte potatoes
Put the asparagus -minus the woody bottom part into a sieve over a pan of boiling water, steam it for 15 min, add butter to a pan and chuck the asparagus in with salt and pepper, a dash of veg stock and close the lid and cook it for 3 min.
|In a steamer|
Boil the potatoes and cut the dill.
Mix oil with the seasoning and add the prawn skewers.
Make the Hollondaise sauce.
Place everything on a plate and enjoy!