Name: White Asparagus Salad with Shrimp and Sun-Dried Tomatoes
Yield: 4 servings
Ingredients: 16 oz uncooked white asparagus preferably baby, cut into 2-inch p; 8 oz cooked shrimp peeled and deveined, roughly chopped; 10 piece(s) sun-dried tomatoes (without oil) halved; 1.5 Tbsp balsamic vinegar (white); 1 Tbsp dill fronds, chopped; 2 tsp olive oil; 2 tsp Dijon mustard; 0.25 tsp table salt; 0.25 tsp black pepper freshly ground

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Ingredients

uncooked white asparagus

16 oz, preferably baby, cut into 2-inch p

cooked shrimp

8 oz, peeled and deveined, roughly chopped

sun-dried tomatoes (without oil)

10 piece(s), halved

balsamic vinegar

1½ Tbsp, (white)

dill

1 Tbsp, fronds, chopped

olive oil

2 tsp

Dijon mustard

2 tsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

Instructions

1. Fill a medium saucepan halfway with water; bring to a boil over high heat. Add asparagus; blanch 2 minutes (start timing the moment asparagus hits the water, not when it comes back to a boil). Drain in a colander set in the sink; rinse with cool water to return asparagus to room temperature. Drain well.
2. Place blanched asparagus, shrimp, sun-dried tomatoes, vinegar, dill, olive oil, mustard, salt and pepper in a large serving bowl; toss until well combined. Serving size: 1 1/4 cups

Notes

Baby white asparagus is a luxury: the stalks are tiny, most no thicker than dried spaghetti. Like this recipe? Share it! (The icons at the top make it easy.)

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