Paprika Prawns with garlic yoghurt, asparagus and salsa Verde - DonegalCatch

Ingredients

• 100 grams Greek Yoghurt
• ½ garlic clove, grated
• Salt and freshly ground black pepper
• Handful of basil, roughly chopped
• Handful of flat leaf parsley, finely chopped
• Handful of chives, finely chopped
• Handful of dill, finely chopped
• 6 tablespoons olive oil
• Zest of 1 lime
• 1 tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon unsalted butter
• 1 bag Donegal Catch Atlantic Prawns
• 1 teaspoon paprika
• Pinch chilli flakes
• 2 tablespoons olive oil
• 100 grams asparagus spears
• Flatbreads
• Lemon wedges