Asparagus, Olives And Prawn Salad - Neil Perry

• 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

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

green king prawns, green asparagus, preserved lemons, baby capers, green olives, ligurian olives, lemons, extra virgin olive oil, salt, fresh ground white pepper

Taken from www.food.com/recipe/asparagus-olives-and-prawn-salad-neil-perry-481980 (may not work)