King Prawns & Asparagus with Orange Mayonnaise

King Prawns & Asparagus with Orange Mayonnaise
© Lena Staal

King Prawns & Asparagus with Orange Mayonnaise


This recipe by Severin Corti for the "greatest sauce of all" was published in Falstaff's "¡Viva España! magazine.

Severin Corti

Ingredients (4 servings)
16-20 king prawns in shell with head on, depending on size
20 stalk(s) green asparagus
1 bunch chives, finely chopped
splash(es) olive oil
pinch(es) salt
pinch(es) freshly ground black pepper

For the Orange Mayonnaise

Ingredients (4 servings)
2 egg yolks
juice from half a lemon
250 ml sunflower oil (not cold pressed)
250 ml olive oil
grated zest of 1 organic orange
1 teaspoon(s) smoked paprika
1 tablespoon(s) brandy
1 pinch(es) cayenne pepper (to taste)
1 pinch(es) salt


  • For the mayonnaise, put the egg yolks, orange zest, a good pinch of salt and the lemon juice in a tall, mixing bowl. Switch the mixer to its slowest setting and whilst mixing, very slowly pour in the oils, gradually increasing the speed of the mixer. The mayonnaise will emulsify and become perfectly stiff in no time at all. Once stiff season to taste with paprika, brandy, cayenne and, if desired, a little lemon juice and salt. Refrigerate.
  • Heat the grill, brush the asparagus with oil and place on grill for 3 to 5 minutes, turning several times. Remove from the grill, season with salt and pepper and sprinkle with chives. Halve the prawns lengthwise, season with oil, salt and pepper, add to the grill and cook on the skin side for 2 minutes. Turn briefly and then serve with asparagus and mayonnaise.

Severin Corti
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