Ingredients

• 12 large raw king prawns
• shell removed
• 1 red chilli
• finely chopped
• 1 lemon
• zest and juice
• 2 garlic cloves
• crushed
• 3 tbsp olive oil
• 3 tbsp chopped fresh coriander
• 16 asparagus spears
• woody stems trimmed
• 2 bunches watercress
• leaves picked
• 3 lemons
• cut in half
• 2 free-range egg yolks
• 1 tsp white wine vinegar
• 1 tsp dijon mustard
• 200ml/7fl oz rapeseed oil or light olive oil

Directions

• For the prawns
• mix the prawns
• chilli
• lemon zest and juice
• garlic
• two tablespoons of the olive oil and coriander in a bowl until combined. Marinade in the fridge for at least two hours.
• Heat a griddle pan until hot and griddle the prawns for 1-2 minutes on each side
• or until pink and just cooked through.
• Blanch the asparagus for 1-2 minutes in a pan of boiling water
• or until just tender. Drain and toss in the remaining olive oil then griddle on the griddle pan for 1-2 minutes.
• For the roasted lemon mayonnaise
• heat a griddle pan until hot and griddle the lemon halves
• cut-side down
• for one minute.
• Blend the egg yolks
• vinegar and mustard into a food processor
• then squeeze in the juice from one of the charred lemons and blend until well combined. While the motor is running
• gradually add the oil. Continue until all the oil has been added and the mayonnaise has thickened. Season with salt and freshly ground black pepper
• To serve
• arrange the asparagus on serving plates and top with the prawns. Place the watercress alongside and finish with a spoonful of lemon mayonnaise and half a griddled lemon.