| | Prawns & asparagus with basil aioli
Prawns & asparagus with basil aioli
Prawns & asparagus with basil aioli 4.3-5 9
  • Calories: 535 kj
  • Fat: 3g
  • Carbohydrates: 10g

How to Make:

  1. Place the prawns and asparagus in separate shallow glass or ceramic dishes. Whisk together the lemon rind, lemon juice and oil in a jug. Season with pepper. Divide among the dishes. Toss to coat. Cover and place in the fridge for 1-4 hours to marinate.
  2. Meanwhile, to make the basil aioli, combine the mayonnaise, lemon juice, garlic and basil in a bowl. Season with pepper. For a thinner consistency, if desired, gradually add 1-2 tablespoons cold water, whisking until smooth and well combined.
  3. Drain the prawns. Thread, tail-end first, onto the skewers.
  4. Drain the asparagus. Preheat a chargrill or barbecue grill on high. Spray the prawns and asparagus with olive oil spray to lightly grease. Cook the prawns and asparagus on grill, turning once, for 5-6 minutes or until the prawns change colour and the asparagus is bright green and tender crisp.
  5. Divide the asparagus and prawn skewers among serving plates. Season with pepper. Drizzle over the basil aioli and top with the basil leaves to serve.
Time for preparing:
10 min.


  • 1.5kg (about 40) medium green prawns, peeled leaving tails intact, deveined
  • 5 bunches asparagus, woody ends trimmed
  • 2 lemons, rind finely grated, juiced
  • 1 tablespoon olive oil
  • Olive oil spray
  • Small basil leaves, to serve
  • Basil aioli
  • 170g (2/3 cup) 97 per cent fat-free mayonnaise
  • 2 teaspoons fresh lemon juice
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped fresh basil