Diner tonight: Asparagus, prawns and Marie Rose sauce

Serves 4

Prep: 15 min

Cook: 10 min

Ingredients

2 x 230g bundles British asparagus

2 tbsp decent mayonnaise

1 tbsp asparagus cooking water

Squeeze lemon

1 tsp tomato ketchup

Splash brandy, optional

150g cooked prawns

Small bunch chives

Brown bread and butter to serve

Method

Trim the asparagus and shave the main length of the stems with a potato peeler. Cook in boiling salted water for 3-5 minutes, depending on the thickness of the stems, until just tender. Drain, reserving 1 tbsp cooking water, and arrange in a bundle in the middle of a platter or plates. Place the mayo in a mixing bowl, add the 1 tbsp cooking water, squeeze lemon, ketchup, brandy if using and mix thoroughly with a pinch salt. Give the prawns a squeeze to get rid of excess liquid and tumble over the middle of the asparagus. Spoon the sauce over the prawns and scatter with finely snipped chives. Serve with brown bread and butter and black pepper to grind over the top.