Asparagus, Olives And Prawn Salad - Neil Perry - cooking recipe

Ingredients

10 large green king prawns, peeled and deveined
3 bunches green asparagus, trimmed
2 preserved lemons, finely chopped (Preserved Lemons #16603 can be ready in 5 days)
2 tablespoons salty baby capers, soaked and drained
1/2 cup large green olives
1/2 cup ligurian olives or 1/2 cup taggiasca olive
2 lemons, juiced
extra virgin olive oil, to taste
sea salt, to taste
fresh ground white pepper, to taste

Preparation

Blanch the asparagus in plenty of boiling salted water, drain and refresh.
Heat the BBQ to medium-high and grill the prawns till golden.
Toss the asparagus spears with the preserved lemon, capers, olives, lemon juice, olive oil and seasoning.
Arrange the asparagus in a large bowl and serve with the prawns.