Ingredients (serves 6):

• 24 large King prawns, peeled and de-veined
• 2 Tbsp mustard seed oil
• 1 tsp ground fennel seed
• sea salt flakes and freshly-ground white pepper
• 3 bunches thick asparagus
• ½ cup extra virgin olive oil
• 4 pieces day-old sourdough bread, crusts removed
• 100g hazelnuts, toasted
• 2 cloves garlic
• 2 tsp capers
• 3 tsp smoked paprika
• 1 tsp ground cumin
• finely-grated zest and juice of 2 lemons



1. Toss the prawns with mustard seed oil, fennel seed and a generous amount of salt and pepper, then thread pairs of prawns onto pairs of skewers. Set aside.

2. Trim the asparagus at 7cm, reserving the stems for another use, then halve the tips and toss with 1 Tbsp extra virgin olive oil, salt and pepper. Set aside.

3. Combine the bread, hazelnuts, garlic, capers, spices, zest and juice in a food processor and pulse until coarse. Add the remaining olive oil and season with salt and pepper, then pulse several times to combine.

4. Arrange the prawns and asparagus on a hot grill and cook for 3-4 minutes, turning several times, until the prawns are firm, and the asparagus is beginning to blacken. Serve with the romesco sauce.

COOK’S NOTE: Contrary to kitchen myths, thick asparagus is generally tastier and more tender than the thin varieties. The first asparagus crop is thickest, then becomes progressively thinner and less aromatic as time goes by. Using pairs of skewers making turning significantly easier, resulting in more tender and flavoursome prawns.