For the Lemon Garlic Butter Sauce:
For the Prawns and Asparagus:
Prepare the Lemon Garlic Butter Sauce:
In a medium-sized saucepan, melt the butter over medium heat.
Add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Stir in the lemon zest, lemon juice, and chicken or vegetable broth. Season with salt and pepper to taste.
Reduce the heat to low and let the sauce simmer for 2-3 minutes to allow the flavours to meld. Stir in the chopped fresh parsley, and then remove the saucepan from heat. Set the sauce aside.
Cook the Asparagus:
Preheat your oven to 200°C. Place the trimmed asparagus spears on a baking sheet.
Drizzle them with olive oil and season with salt and pepper. Toss the asparagus to ensure even coating, then spread them out in a single layer.
Roast in the preheated oven for 10-12 minutes, or until the asparagus is tender but still crisp.
Cook the Prawns:
While the asparagus is roasting, heat a large pan over medium-high heat. Add a little more olive oil to the pan if needed.
Season the prawns with salt and pepper. Add the prawns to the pan and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the pan from heat.
Pour the prepared lemon garlic butter sauce over the prawns and asparagus.
Garnish with additional fresh parsley and lemon slices if desired. Serve your Lemon Garlic Butter prawns and Asparagus immediately, preferably with some crusty bread or over a bed of cooked pasta or rice.
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