Photo of White asparagus salad with shrimp and sun-dried tomatoes by WW

White asparagus salad with shrimp and sun-dried tomatoes

Points® value
Total Time
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This asparagus salad recipe feature baby white asparagus, cooked shrimp, sun-dried tomatoes, balsamic vinegar, and dill fronds. Baby white asparagus is a luxury: the stalks are tiny, most no thicker than dried spaghetti. If you can only find the more common, thicker spears of white asparagus, cut them into smaller, 1-inch pieces and blanch for about 4 minutes. One of our favorite ways to prepare asparagus is by blanching; it takes just a couple of minutes, renders a perfect crisp-tender consistency, and really brings out its color. Toss the asparagus and the rest of the salad ingredients with some olive oil, Dijon mustard, salt, and pepper, and your delicious shrimp salad is ready to go.


White asparagus

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

Cooked frozen shrimp

8 oz, peeled and deveined, roughly chopped

Sun-dried tomatoes (without oil)

10 piece(s), halved

Balsamic vinegar

1½ Tbsp, (white)


1 Tbsp, fronds, chopped

Olive oil

2 tsp

Dijon mustard

2 tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground


  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