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Asparagus, Olives and Prawn Salad - Neil Perry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5387
Energy (kCal)8.7544
Carbohydrates (g)2.3659
Total fats (g)0.1988
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green king prawn 10 peeled deveined - - - -
    green asparagus 3 bunches trimmed - - - -
    lemon 2 preserved chopped 2.5617 0.8233 0.0972 0.0265
    caper 2 tablespoons soaked drained 3.9560000000000004 0.8411 0.4059 0.1479
    green olive 1/2 cup - - - -
    ligurian olive taggiasca 1/2 cup - - - -
    lemon 2 juiced 2.2367 0.7015 0.0356 0.0244
    extra virgin olive oil - - - -
    sea salt - - - -
    white pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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