White Asparagus Salad with Shrimp and Sun-Dried Tomatoes
- Total Time
- 0:00
- Prep
- 0:00
- Cook
- 0:00
- Serves
- 4
- Difficulty
- Moderate
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.
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uncooked white asparagus16 oz, preferably baby, cut into 2-inch p
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cooked shrimp8 oz, peeled and deveined, roughly chopped
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sun-dried tomatoes (without oil)10 piece(s), halved
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balsamic vinegar1 ½ Tbsp, (white)
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dill1 Tbsp, fronds, chopped
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olive oil2 tsp
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Dijon mustard2 tsp
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table salt¼ tsp
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black pepper¼ 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