Grilled Asparagus, Prawn Head Bearnaise Recipe
Make Grilled Asparagus, Prawn Head Bearnaise Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grilled Asparagus
Prawn Head Bearnaise (sauce + prawn heads)
Finishing & Garnish
Method
Grilled Asparagus
- 1
Prepare asparagus
Wash asparagus and snap or trim woody ends so spears are even. Pat dry thoroughly with paper towel.
- 2
Season
Place asparagus on a tray, toss with 2 tbsp extra-virgin olive oil, 1 tsp sea salt, and 1 tsp freshly ground black pepper until evenly coated.
- 3
Grill
Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Grill asparagus in a single layer, turning occasionally, for 4–6 minutes until lightly charred and tender-crisp. Remove from heat and keep warm.
Prawn Head Bearnaise (sauce + prawn heads)
- 4
Prepare prawn heads and shells
Separate prawn heads from bodies when peeling: reserve bodies (12 prawns peeled) for another use or discard. Rinse heads gently to remove grit and pat dry. Crush shells lightly with the back of a knife to expose juices.
- 5
Make prawn stock
In a small saucepan over medium heat, add the prawn heads and shells and 2 tbsp white wine and 2 tbsp white wine vinegar plus 2 tbsp water. Bring to a simmer, crushing heads with a spoon for 6–8 minutes to extract flavor. Strain through a fine sieve, pressing solids to extract liquid, and discard solids. You should have about 2–3 tbsp of concentrated prawn-infused liquid. Keep warm.
- 6
Infuse shallots and herbs
In a small saucepan, combine the minced shallots, chopped tarragon (reserve 1 tsp for garnish), and the strained prawn liquid. Simmer gently 1–2 minutes, then remove from heat and let steep 3 minutes. Strain out solids, reserving the infused liquid for the egg emulsion.
- 7
Clarify butter (optional)
Melt 8 tbsp unsalted butter in a small saucepan over low heat until solids separate and foam rises. Skim foam and pour clear butterfat into a measuring cup, leaving milk solids behind. Keep warm but not hot (about 120–130°F / 49–54°C).
- 8
Make the egg emulsion (bearnaise)
Set a heatproof bowl over (not in) a saucepan of barely simmering water (double boiler). In the bowl combine 3 egg yolks and 1 tbsp cold water. Whisk constantly until yolks thicken slightly and reach a ribbon consistency (2–3 minutes). Slowly whisk in the warm clarified butter in a thin steady stream until the sauce emulsifies and becomes glossy. If the sauce thickens too much, add up to 1 tsp warm water to loosen.
- 9
Finish bearnaise with prawn infusion
Whisk the prawn/shallot/tarragon infused liquid (about 1–2 tbsp) into the emulsion, then add 1 tbsp lemon juice, 1 tsp salt, and 1 tsp white pepper or a pinch cayenne to taste. Stir in 1 tbsp chopped parsley and the remaining chopped tarragon (minus reserved garnish). Taste and adjust acidity or seasoning.
- 10
Sear prawn heads
Heat 1 tbsp vegetable oil in a small skillet over medium-high. Add the reserved prawn heads, shell side down, and sear 1–2 minutes until crisp and fragrant. Flip briefly if needed (total 2–3 minutes). These become crunchy garnish and add intense prawn flavor to the plate.
- 11
Keep sauce warm
Keep the bearnaise over very low heat or in a warm water bath, whisking occasionally to maintain emulsion until ready to serve. Do not overheat or it will split.
Finishing & Garnish
- 12
Plate
Arrange grilled asparagus on a warm serving plate. Spoon 2–3 tbsp of the prawn head bearnaise over the asparagus, leaving some sauce on the side.
- 13
Garnish
Top with 3–4 crispy seared prawn heads per portion, sprinkle reserved fresh tarragon, microgreens or chopped chives, and an optional pinch of lemon zest. Serve with lemon wedges alongside.
- 14
Serve
Serve immediately so the asparagus stays crisp and the prawn heads remain crunchy. Leftover sauce can be refrigerated for 1 day and gently rewhisked over warm water before serving.