Potato Flaked Prawns on a Bed of Asparagus Serves: 4 - 8 oz portions     Preparation time: 30 minutes 2 1/2 cup Lemon and Lager Marinade for Fish or Chicken 12 jumbo prawns 1/2 thyme, bunch 1 1/2 cup potatoes, dried flakes, mashed Salt and freshly cracked black pepper, to taste 5 large egg whites, beaten 20 asparagus spears, large Directions: Peel and devein the prawns, leaving the tails on. Place the prawns in the lemon and lager marinade for 2 hours at room temperature. Cut off the last 2 inches of each asparagus spear. Peel the bottom two-thirds of each stalk. Bring a large pot of water to a boil for the asparagus. Combine the thyme, mashed potato flakes, salt and pepper. Dip the prawns in the beaten egg whites, then into the potato mixture. Blanch the asparagus for 5 minutes. Drain and keep warm but not hot. In a sauté pan over medium-high heat, cook the prawns for 2 minutes on each side. Serve the sautéed prawns on a bed of the asparagus.