Roasted Asparagus and Shrimp Salad
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
2
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
- Preheat oven to 400°F.
- 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.
- Place in oven and cook 7 minutes. Remove shrimp from oven and continue roasting asparagus 8 more minutes.
- 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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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>