Ingredients

Instructions

1. 1

   Pat the prawns dry with paper towels and season them with salt and black pepper.

2. 2

   In a small bowl, whisk together the honey, soy sauce, and fresh lemon juice to create the glaze sauce.

3. 3

   Heat the olive oil and 1 tablespoon of butter in a large skillet or wok over medium-high heat.

4. 4

   Add the chopped asparagus pieces and stir-fry for 3-4 minutes until they are bright green and crisp-tender. Remove asparagus from the pan and set aside.

5. 5

   In the same pan, melt the remaining 3 tablespoons of butter. Add the prawns in a single layer.

6. 6

   Cook the prawns for 1-2 minutes per side until they turn pink and opaque.

7. 7

   Add the minced garlic to the pan and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.

8. 8

   Pour the honey sauce mixture over the prawns and let it bubble for 1 minute to thicken slightly.

9. 9

   Return the asparagus to the pan and toss everything together to coat in the sauce. Serve immediately over steamed rice.