2 cloves garlic, finely diced, or grated on a microplane
½ shallot, finely diced
½ green chili, deseeded, finely chopped
½ red chili, deseeded, finely chopped
1 tsp chopped chives
garnish with red amaranth and chervil (optional)
½ green chili, finely sliced
In a frying pan, drizzle the vegetable oil in and bring up to high heat. Toss in the asparagus spears and cook until blistered and softened, about 3-4 minutes. Finish with sea salt and a squeeze of lemon. Keep warm.
In a non-stick skillet, sauté the garlic and shallots in the olive oil until just softened. Add the prawns and sauté, after about 1 min, add the red and green chilies. Toss in the chopped chives. Cook until just done and tip on to a plate to stop the cooking, finish with sea salt and a squeeze of lemon. Place the asparagus on a plate and top with the prawns.
Garnish with fresh chili slices, red amaranth and chervil.