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The Online Slimming Club web site has been developed to offer everything that a
local slimming club can provide and much more, but without the time, expense, the
travel and the embarrassing public weigh in.
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Click here to take the free OnlineSlimmingClub
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Preparation time:
10 minutes
Cooking time:
10 minutes
Serves:
4
Calories:
132
(per serving)
Fat:
8
g (per serving)
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Ingredients
250g pack asparagus stalks trimmed and pared
2 tbsp olive oil
250g/9 oz raw tiger prawns, shelled and deveined
1 clove garlic, crushed
1 chilli, deseeded and finely chopped
125g/5oz cherry tomatoes, halved
juice of ½ lemon
10g/tbsp flat-leaf parsley, roughly chopped
salt and freshly ground black pepper to taste
Brush the asparagus with a 1 tablespoon of olive oil.
Place a frying pan over a moderate heat. When the pan is hot place the asparagus into the pan. Cook the asparagus until tender. This will take about 5-8 minutes. Remove the asparagus from the pan and place to one side.
Lightly oil the tiger prawns with a tablespoon of olive oil. Place the tiger prawns, garlic and chilli into the pan and cook the prawns for 1-2 minutes until they turn pink.
Add the cherry tomatoes to the pan and heat gently for 30 seconds. Remove the prawns and tomatoes from the heat and place them into a bowl.
Cut each piece of asparagus in two and add them to the prawns.
Squeeze over the lemon juice. Add the parsley and seasoning to taste.
Divide the salad between 4 plates.
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