Roasted Asparagus and Shrimp Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe came from a newspaper insert and was submitted by Amy Tong of Pennsylvania. Thanks, Amy! Ingredients:
1 bunch asparagus |
8 medium shrimp, peeled and deveined |
3 tablespoons olive oil, divided |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 tablespoon dijon mustard |
2 teaspoons honey |
2 tablespoons red wine vinegar |
2 cups salad greens |
1 tablespoon fresh basil, shredded |
1 teaspoon fresh oregano, chopped |
1/4 cup grape tomatoes |
parmesan cheese, shaved (for topping salad) |
Directions:
1. Preheat oven to 400°F.
2. Trim off woody ends of the asparagus and discard. Cut asparagus into thirds. Place on a foil-lined baking sheet. Make a foil bowl and place shrimp inside. Place on baking sheet with asparagus. Drizzle 1 tablespoon oil on asparagus and shrimp. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
3. Place in oven and cook 7 minutes. Remove shrimp from oven and continue roasting asparagus 8 more minutes.
4. In a small bowl, whisk together mustard, honey, vinegar, and remaining salt and pepper. While whisking, slowly add the 2 tablespoons oil until emulsified. Place salad greens, basil, and oregano in a medium bowl. Add enough dressing to moisten. Arrange on plates. Top with shrimp, asparagus, tomatoes, and a few shavings of Parmesan cheese.
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