Poached Prawn Speared with Hard-Boiled Egg and Asparagus on Crostini

Name: Poached Prawn Speared with Hard-Boiled Egg and Asparagus on Crostini (Langostino con Huevo Cocido en Rodajas y Salsa Remoulade de Alcaparras Sobre Crostini)
Cuisine: Spanish
Ingredients: 1 cup dry white wine; 12 large prawns, peeled and deveined; Kosher salt; 12 asparagus spears, tips trimmed into 2-inch pieces; ½ cup mayonnaise; 2 tablespoons white balsamic vinegar; 1 shallot, minced; 1 teaspoon capers; Freshly ground pepper; ½ teaspoon finely chopped fresh tarragon, plus more for garnish; 3 or 4 slices brioche, quartered and toasted; 3 hard-boiled eggs, quartered; Extra-virgin olive oil for garnish

Langostino con Huevo Cocido en Rodajas y Salsa Remoulade de Alcaparras Sobre Crostini

Preparation info

Yield:
12
tapas

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

This elegant springtime tapa features large, poached prawns and asparagus. The acidic and creamy aioli adds an extra flavor boost. Each component can be prepared in advance and assembled just before serving. Enjoy with Cava or sparkling sangria.

Ingredients

1 cup dry white wine
12 large prawns, peeled and deveined
4 sprigs

Europe
Spain
Fish course
Pescatarian
Spring

Method

Warm the wine and 1 cup of water in a shallow saucepan over medium-low heat. Add the prawns, tarragon sprigs, and a pinch of salt and gently poach until the prawns are opaque and pale pink in color, 8 to 10 minutes. Using a slotted spoon, transfer the prawns to a plate. Set aside to cool. Reserve the poaching liquid.

Bring the reserved liquid to a simmer, then add a pinch of salt and th