In a small pot, combine the basmati rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
While rice cooks, trim the tough ends off the asparagus and steam for 3-4 minutes until crisp-tender.
Heat a large skillet over medium heat and add the ghee. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Increase heat to medium-high and add the prawns to the skillet. Season with sea salt and black pepper.
Cook the prawns for 2-3 minutes per side until they are pink and opaque throughout.
Remove from heat and stir in the lemon juice, lemon zest, and chopped parsley to create a light sauce.
Fluff the cooked rice with a fork and plate alongside the steamed asparagus. Top the rice with the garlic butter prawns and any remaining sauce from the pan.