By Irene Hayton and Carol Song
- 1 bunch asparagus (approximately 12 to 15 spears)
- 1 package (approximately 100g/3½ ounces) enoki mushrooms
- 1 teaspoon (5 ml) coconut oil
- 3 teaspoons (15 ml) salted butter, divided
- 3 cloves garlic, crushed or minced, divided
- 1½ small or 1 large Portobello mushroom, chopped
- 2 tablespoons (30 ml) filtered water
- 1 teaspoon (5 ml) Bragg’s All Purpose Seasoning (liquid soy)
- 20 medium raw tiger prawns (or 24 small or 16 large)
- ¼ teaspoon (1 ml) sesame seeds
- 1 to 3 teaspoons (5 to 15 ml) sesame oil or Udo’s Choice Ultimate Oil Blend® (optional)
Prepare asparagus by peeling the tougher outer layer from the bottom ⅓ of each spear. Cut each one diagonally, about ¼ inch (.5 cm) thick, leaving the tips whole. Set aside.
Prepare enoki mushrooms by cutting off the bottom ½ inch (1 cm) of the stems and discard. Rinse the mushrooms in a bowl of water and then drain; set aside.
Heat a large skillet over medium-high heat. Add the coconut oil, 1 teaspoon (5 ml) of the butter, and 2 cloves of the crushed garlic and cook, stirring occasionally for 1 to 2 minutes, or until garlic is browned. Add the Portobello mushroom pieces, asparagus slices, and the water. Cover and cook for 2 to 3 minutes. Add the enoki mushrooms, Bragg’s, and sea salt. Remove the skillet from the heat and stir the contents of the skillet for 2 minutes; transfer to a warm serving plate and cover to keep warm.
Rinse the skillet (don’t wash it) and return it to the heat. Add the remaining 2 teaspoons of butter and the remaining clove of crushed garlic and cook, stirring occasionally for 1 to 2 minutes, or until garlic is browned. Add the prawns, cover the skillet and then turn each prawn over as soon as it changes color (turns pink). Cover and cook until the other side turns pink—this will take approximately 1 to 1½ minutes per side for medium prawns, slightly less for small prawns, and slightly longer for large prawns.
Spoon the prawns over the asparagus and mushrooms, sprinkle with sesame seeds, and drizzle with sesame oil, if using. Serve over brown basmati or butter lettuce. Makes 4 servings.