Barbara Lowery's recipe from the Australian Asparagus Council's website is delicious when asparagus is at its seasonal best.

2tbsp chopped flat leaf parsley
1 - 2 cloves garlic, finely chopped
1 tbsp finely chopped lemon zest
1 tblspn extra virgin olive oil
500 g raw prawns
2 bunches asparagus, trimmed
2 tbsp olive oil, extra
2 tbsp lemon juice

• Chop the parsley, garlic and lemon zest separately and combine in a small bowl.
• Peel the prawns and de-vein, but leave the tails on.
• Cook the asparagus in lightly salted boiling water for a few minutes, until tender crisp and place in a serving dish, cover and keep warm.
• Heat the oil in a pan, add the prawns and stir-fry until just cooked. Arrange the prawns over the asparagus and spoon the gremolata over. 
• Drizzle with extra olive oil and lemon juice and serve.

Tips:

• Gremolata is a zesty, fragrant and versatile mixture. It’s served over Osso Buco, but you can also serve it over asparagus, prawns, salmon or chicken.
• 1 bunch asparagus = approximately 200g