Grilled Shrimp With Asparagus And Bean Purée - cooking recipe

Ingredients

28 oz can cannellini beans drained, rinsed
1/4 cup lemon juice
6 tbsp olive oil
1 clove garlic, crushed
2 tbsp sherry or white wine vinegar
1 tsp sugar
None pinch saffron
2 1/4 lbs large shrimp, peeled, deveined, tails on
2 bunches asparagus, trimmed and blanched
1 oz parsley leaves
None None grilled flatbread, to serve

Preparation

For the bean puree combine beans, lemon juice, 2 tbsp oil and garlic in a food processor. Pulse until smooth. Season and spoon onto a large platter.
For the dressing, whisk 3 tbsp oil, vinegar, sugar and saffron together in a small bowl.
Preheat a griddle pan over medium heat. In a small bowl, toss shrimp in 1 tbsp olive oil. Grill shrimp 1-2 mins each side, until just cooked through. Transfer to a bowl with asparagus and dressing. Toss gently and season to taste. Arrange on top of the bean puree, sprinkle with parsley and serve with flatbread.