Recipe Tip: King Prawns & Asparagus with Orange Mayonnaise
Top Recipe for 4 Persons by Severin Corti. All ingredients and tips for getting it right. This recipe by Severin Corti for the "greatest sauce of all" was published in Falstaff's "¡Viva España! magazine.
- king prawns in shell with head on, depending on size
- 20 stalksgreen asparagus
- 1 bunch(es)chives, finely chopped
- splash(es)olive oil
- pinch(es)freshly ground black pepper
- 2egg yolks
- juice from half a lemon
- 250 mlsunflower oil (not cold pressed)
- 250 mlolive oil
- grated zest of 1 organic orange
- 1 teaspoon(s)smoked paprika
- 1 tablespoonbrandy
- 1 pinch(es)cayenne pepper (to taste)
- 1 pinch(es)salt
Step 1For the mayonnaise, put the egg yolks, orange zest, a good pinch of salt and the lemon juice in a tall, mixing bowl. Switch the mixer to its slowest setting and whilst mixing, very slowly pour in the oils, gradually increasing the speed of the mixer. The mayonnaise will emulsify and become perfectly stiff in no time at all. Once stiff season to taste with paprika, brandy, cayenne and, if desired, a little lemon juice and salt. Refrigerate.
Step 2Heat the grill, brush the asparagus with oil and place on grill for 3 to 5 minutes, turning several times. Remove from the grill, season with salt and pepper and sprinkle with chives. Halve the prawns lengthwise, season with oil, salt and pepper, add to the grill and cook on the skin side for 2 minutes. Turn briefly and then serve with asparagus and mayonnaise.