Total Time
25mins
Prep 10 mins
Cook 15 mins

This recipe came from a newspaper insert and was submitted by Amy Tong of Pennsylvania. Thanks, Amy!

Ingredients Nutrition

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.