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Serves 4
250 g fresh green soy beans or lima beans
sea salt
250 g white asparagus
1 leek
12 Tiger Prawns, raw
20 g Arrugula
pepper
1-2 tbsp good quality sherry vinegar
3 tbsp olive oil
2 tbsp Tomato-compôte (see recipe below)
1/2 tbsp Acacia honey
3 tbsp cider vinegar
Blanche the beans in boiling salted water for four minutes. Drain and cool in ice water instantly. Twist the beans out of the shells.
Wash the asparagus, peel and trimm off the ends. Cut the Asparagus with help of a potatoe peeler into thinest slices.
Clean and rinse the leek with running cold water. Cut the white part into thin rings.
Halve the tiger prawns lenghtwise but not all the way. Keep the tail end untouched. Clean and rinse them. Pat dry with paper towel.
Wash the arrugula and spin dry.
Mix the honey with the cider vinegar.
Combine arrugula, asparagus, leek and beans and season with salt, pepper and a good sherry vinegar.
Fry the Tiger prawns in two tablespoons olive oil two minutes on each side.
Arrange the Tomatoe-Compôte on four plates, dress the salad and the prawns ontop and drizzle with the cider-honey mixture and some drops of olive oil.
Tomato Compôte:
Blanche 1 kilo of aromatic, ripe tomatoes to peel. Cut in quarters and take out the seeds. Now cut into small dice. Cut a shallot into brunoise and sauté in a deep pan with two tablespoons of olive oil until tender. Add the tomatoes and let cook over medium heat for 15-20 minutes. Now add a bouquet garni consisting of leek, sellery leaves and fresh thyme. Crush two garlic cloves and stir into the tomatoes. Add half a teaspoon sugar, 1 g saffron, sea salt and freshly ground pepper. Leave on the stove over medium-low heat for another 20 minutes.
Remove the bouquet garni and season with some fresh thyme and some best quality olive oil. Best if prepared a day in advance and kept in the fridge. Can be served cold or hot.
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