Asparagus and Prawns on Toast

My friend Margaret Andrews introduced me to this tasty piece of decadence. It is very good indeed.


  • 4 slices bread
  • 8 oz / 230 g can asparagus spears or cooked asparagus
  • 1 oz / 30 g butter, softened
  • 1 tbsp mustard
  • 3 oz / 85 g prawns, peeled
  • 1 egg white
  • 3 tbsp mayonnaise


Toast the bread on one side. Drain the asparagus spears. Mix the butter and mustard, and spread on the untoasted side of the bread slices. Arrange the asparagus on the same side and prawns on top. Whisk the egg white, and fold it into the mayonnaise. Spread on top of the prawns and asparagus. Heat the grill, but put the grill pan on a lower shelf to that normally used for making toast. Grill the toasts until the topping is just turning golden brown. Serve immediately.