GRILLED PRAWNS WITH SAFFRON AIOLI AND ASPARAGUS

15ml mayonnaise
5gm garlic, chopped
3 limes, juiced, divided use
1gm saffron
salt and pepper
24 pieces asparagus
18 pieces prawns
olive oil
10gm pine nuts (for garnish)

Prepare the Saffron Aioli by mixing the mayonnaise, the garlic, the juice of one Lime and the saffron. Season with salt and pepper to taste and keep in the fridge.

Clean and cook asparagus in salted boiling water for three minutes. Cool in ice water and drain.

Season prawns with the remaining lime juice, some salt, pepper and olive oil.

Grill until well done.

PRESENTATION:
In the centre of the plate put some aioli. Place 3 grilled prawns on the aioli and 4 asparagus. Garnish with some saffron and some pine nuts, and serve.

Servings: 6
Recipe by Yvonnick Jegat Deniau, Exec. Chef