Cooking against the clock

Prawns and Asparagus on Garlic Bread

1 tblsp lemon juice

Serves 4, Prep 15 mins, Cook 5 mins

garlic bread

halved

1 tblsp olive oil

peeled, deveined

480g packet sliced sourdough

1 bunch asparagus, trimmed,

50g baby spinach leaves

16 cooked, large king prawns,

DRESSING

¾ cup whole egg mayonnaise

1 tblsp tomato sauce

2 tsps Worcestershire sauce

½ tsp Tabasco sauce

Salt and pepper, to taste

1 To make dressing, combine all ingredients in a small bowl.

2 Cook garlic bread slices according to packet directions.

3 Meanwhile, toss asparagus with oil.

4 Heat a char-grill plate over a medium to high heat. Add asparagus. Cook, turning, for about 5 minutes, or until charred. Remove.

5 Spread a small amount of dressing over each bread slice. Top evenly with spinach, prawns and asparagus. Drizzle with remaining dressing. Garnish with pepper.

Weekend lunches or never looked tasted so good!

TIP You can use a bought cocktail sauce or aioli instead of the dressing. For a change, try char-grilling raw peeled prawns with the asparagus.