What a fast dinner! When I saw Don Genova’s blog post on the Cowichan Bay Spot Prawn Festival and followed his link to the pdf files of the recipes shared at the festival, I found one by Brock Windsor of the Stone Soup Inn. I had just stopped off at Pedrosa’s Asparagus Farm on my way home from work with a bag of very fresh asparagus, and I knew there were prawns in the freezer just crying to be consumed. With a bouquet of chive flowers on my kitchen table, I was set.
Here is Brock Windsor’s recipe with my adaptations:
For 4 servings:
- 2 tbsp. chives, chopped
- I tbsp. oxeye daisy leaf, chopped ( there were none growing in my yard, so I eliminated this and added chive flowers instead. I’m sure I’m missing an essential flavour, as I’m told these taste like sage, but the vinaigrette was still fantastic without this ingredient.)
- 1 tbsp. grapeseed oil
- 1 tbsp. olive oil
- 2 tbsp. apple cider vinegar (don’t substitute)
- salt and pepper to taste
Combine all ingredients, whisk together and season.
- 2 tbsp. grapeseed oil
- about 2 dozen spot prawn tails
- 24 spears local fresh asparagus
- Heat a large pan. When hot, add the oil and asparagus. Cook for a couple of minutes, then add the prawns and cook for a couple of minutes more until prawns are pink.
- Cool the pan slightly, then toss with the vinaigrette.
- I served this over quinoa. The vinaigrette was delicious and was just enough to flavour the quinoa.