Spring Jumbo Asparagus, Papaya, Shrimp & Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 lb jumbo asparagus |
1 medium papaya, halved seeded and peeled |
1/3 cup light sour cream |
1/4 cup papaya nectar or 1/4 cup mango nectar |
1 1/2 tablespoons bottled mango chutney, grated |
1/2 lemon, rind of |
6 ounces dry fusilli or 6 ounces rotelle pasta or 6 ounces other curly pasta, cooked,rinsed and drained (about 3 cups cooked) |
1/3 lb shelled and cooked small shrimp |
1/4 cup green onion |
8 leaves boston lettuce or 8 leaves bibb lettuce |
Directions:
1. Trim or break off asparagus spears at the tender point and rinse.
2. In a large skillet, cook asparagus until crisp-tender, about 3 to 5 minutes.
3. Do not overcook.
4. Drain and rinse under cold water.
5. Chill and set aside 12 spears; cut remaining asparagus into 1 inch pieces.
6. Remove seeds and cut half of papaya into eight 12 thin, lengthwise slices, chill.
7. Cut remaining half into bite-size pieces.
8. In large bowl, combine sour cream, nectar, chutney and lemon peel.
9. Add cooled pasta, mix well.
10. Stir in asparagus and papaya pieces, shrimp and green onions.
11. Chill briefly.
12. Spoon pasta mixture on lettuce leaves and arrange papaya and asparagus spears.
13. Garnish with lemon twists or wedges and fresh mint, if desired.
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