Asparagus bowl with prawns & avocado

Wash tomatoes and cut in half.

Wash the rocket and shake dry.

Peel garlic and chop finely.

Wash the asparagus, cut off the woody ends & peel the lower third.

Cut the asparagus diagonally into 5 cm pieces.

Heat 1 tablespoon of oil in a pan, steam the asparagus in it for about 5 minutes, turning, season with salt and pepper.

Rinse the shrimp and pat dry.

Heat the rest of the oil in the pan and fry the prawns over a medium heat for about 2 minutes, turning.

Add the garlic to the prawns and fry for 2 minutes.

Season the prawns with salt and pepper and drizzle with lemon juice.

Halve and core the avocado, lift the flesh out of the skin with a spoon and cut into slices.

Arrange all ingredients in bowls and serve sprinkled with parmesan.