Here's today's recipe for Chef Alvin Pillay and Blackbird. For 4 people <strong>Ingredients:</strong> 3-4 lbs fresh bc spot prawns 4 tablespoons unsalted butter ( small cubes ) 3 tablespoons olive oil 3 cloves garlic ( thinly sliced ) 1 large shallot ( thinly sliced ) 1 lb fresh asparagus ( sliced into 1 inch sections ) 3 tablespoons Italian parsley ( roughly chopped ) Lemon t/t dried crushed chili flakes kosher salt freshly cracked black pepper rustic country bread   <strong>Directions:</strong> 1)     Trim any longer antennae and split the prawns in half, reserve 2)     In a large heavy bottomed skillet, gently heat the butter, olive oil, garlic & shallots on low heat. 3)     Once the  garlic and shallots are translucent, add in the spot prawns flesh side down & asparagus. 4)     Season with kosher salt & freshly cracked black pepper. 5)     Cook until the flesh turns a gentle white, then remove from the heat. 6)     Finish the dish with parsley, lemon juice & chili flakes. 7)     Dish up and serve with thickly sliced rustic country bread.