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Griddled asparagus with prawns & rouille
- 350g asparagus , or 40 spears
- 4 tbsp olive oil , plus extra for brushing
- 800g large raw prawns , thawed if frozen
- zest and juice 1 lemon
- small handful basil leaves , torn
- 3 handfuls young salad leaves , to serve
- 1 egg
- 2 tsp white wine vinegar
- tsp Dijon mustard
- 100ml each olive and sunflower oil
- 1 garlic clove
- tsp cayenne pepper
- pinch saffron
Directions:View on BBC Good Food
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