White asparagus salad with shrimp and sun-dried tomatoes
1
Points® value
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
4
Difficulty
Moderate
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.
Ingredients
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)
Dill
1 Tbsp, fronds, chopped
Olive oil
2 tsp
Dijon mustard
2 tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
