White Asparagus Salad with Shrimp and Sun-Dried Tomatoes

Total Time
0 min
0 min
0 min
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, until crisp-tender.


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)


1 Tbsp, fronds, chopped

olive oil

2 tsp

Dijon mustard

2 tsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground


  1. 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. 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


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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