Fridge Friend Recipes
Creamy Prawn and Asparagus Pie Filling on Toast recipe
A rich, savoury creamy prawn and asparagus topping served over crisp toast. Fragrant herbs and gently softened onions give it a comforting, restaurant-style flavour.
25 min · Easy · British Jump to method
Ingredients
- 250g Prawns
- 200g Asparagus
- 1 small Onions
- 200ml Cream
- 4 slices Bread
- 2 tbsp Herbs
- 20g Butter
- 1 tsp Plain flour
- to taste Salt
- to taste Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 553 kcal |
| Protein | 31 g |
| Carbohydrates | 24 g |
| Fat | 36 g |
| Saturated fat | 22 g |
| Fibre | 4.5 g |
| Sugar | 5 g |
| Sodium | 780 mg |
Why this works
A rich, protein-containing dish with good micronutrients from prawns and asparagus, but relatively high in saturated fat and sodium due to the cream, butter and added salt.
Lean protein and selenium. Prawns provide high-quality protein plus selenium, which supports normal immune function and thyroid health.
Folate, vitamin K and fibre. Asparagus contributes folate, vitamin K and some fibre, supporting cell division, blood clotting and digestive health.
High saturated fat. The cream and butter make this dish high in saturated fat, so it is best enjoyed occasionally if watching cholesterol or heart health.
Method
- Peel and finely slice the onions, and trim the asparagus into bite-sized pieces. Cut the bread into thick slices and toast until golden.
- Warm a little butter in a pan over a medium heat, then add the onions and cook gently for 5 minutes until softened.
- Add the asparagus and cook for 2–3 minutes until just tender.
- Stir in the prawns and cook for 2 minutes until they turn pink.
- Pour in the cream and add the herbs. Simmer gently for 2–3 minutes until slightly thickened and coating the prawns and asparagus.
- Season with salt and black pepper if using, then spoon the creamy prawn mixture over the toasted bread and serve immediately.
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