A Light Stew of Dublin Bay Prawns and Asparagus in a Saffron Soup

• 4 large Dublin Bay prawns, with head and claws on, but body peeled
• 5 fl oz (150 ml) fish st

First poach the prawns in the fish stock. Remove and keep warm. Add the saffron consommé to the stock and reheat. Add the vegetables and asparagus. Adjust the seasoning.

Arrange the prawns on a dish and pour over the saffron consommé with the vegetables and asparagus. Garnish with basil.