Spring Jumbo Asparagus, Papaya, Shrimp & Pasta Salad

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READY IN: 20mins

Ingredients Nutrition


  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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