Prawn and asparagus salad

• 250 g/9 oz asparagus tips 
• 2 tbsp extra-virgin olive oil 
• 1 garlic clove, finely chopped 
• 1 tbsp finely chopped parsley 
• 300 g/10½ oz raw king prawns (jumbo shrimp) juice and peeled zest of 1 lemon, zest finely chopped
• 20 g/¾ oz/1 generous tbsp butter 
• Sea salt and freshly ground black pepper

Preparation:

Bring a saucepan of water to the boil, add the asparagus tips and simmer for about 3 minutes, until just tender. Drain and set aside. Meanwhile, in a frying pan (skillet) set over a medium heat, heat the olive oil, add the garlic and parsley, and sweat for 1 minute. Add the prawns and stir-fry for a couple of minutes, until cooked. Stir in the chopped lemon zest and juice, remove from the heat and set aside. In another frying pan, melt the butter, add the cooked asparagus, season with some salt and pepper, and stir-fry for 1minute. Remove from the heat, then arrange on a serving dish,
together with the cooked prawns, pouring over the pan juices.