Hit the Spot

Its spot prawn season and the Chefs Table Society is showcasing some of
Vancouvers finest epicures, including former Aurora Bistro star and
current Diva at the Met sous chef Jeff Van Geest. Lucky for us, Jeff
walked us through a prosciutto-wrapped spot prawn and asparagus recipe
guaranteed to amuse our bouche.

Ingredients

6 spot prawns
6 slices of artisanal prosciutto
olive oil to drizzle
2
lemon wedges
6 spears of asparagus, peeled and ends removed
1 Tbsp
hazelnut oil
1 Tbsp grapeseed oil
1 Tbsp hazelnuts toasted, chopped
1
Tbsp apple cider vinegar
1 tsp chopped shallots
tsp chopped fresh
thyme
Sea salt and cracked black pepper

Method

Hazelnute vinaigrette: Whisk equal parts hazelnut oil, grapeseed oil and
apple cider vinegar. Add chopped thyme, shallots and toasted hazelnuts.
Season to taste.
Peel spot prawns and wrap each with prosciutto.
Drizzle with olive oil. Blanch asparagus in boiling water (place in ice
bath to avoid overcooking).Broil spot prawns for 2 minutes. Plate
asparagus, pour hazenut vinaigrette, and arrange prawns on top. Finish
with a squeeze of lemon. Serves 2.

Get the catch of the day ($12/lb, boat arrives at 1 p.m. daily) before
seasons end at False Creek Fishermens Wharf, 1505 W. First Ave.,
Vancouver. For more festival info visit www.chefstablesociety.com