and no more Winter!
Asparagus is in the Lily family, and the succulent tender spears have been considered a delicacy since ancient times. Cato gave excellent growing instructions for asparagus in 200 BC. I wasn’t around then for his gardening lessons, but I try to avoid thick stalks of asparagus and choose the thin tender variety, which cooks faster, with less waste.
Asparagus and shrimp star in this delicious pasta dish, along with more fresh vegetables, a sprinkling of herbs and a healthy splash of wine for a delicate complimentary flavor.
This is a tasty meal for any night of the week that pulls together and cooks quickly. It’s super ~ simple ~ healthy!
Shrimp and Asparagus over Pasta
12 ounces medium shrimp, peeled and deveined
¼ teaspoon salt and pepper
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 bunch fresh asparagus, trimmed and cut into
8 ounces fresh mushrooms, sliced
6 plum tomatoes, chopped
4 cloves of garlic, minced
¼ cup onion, chopped
½ cup dry white wine
½ teaspoon each fresh basil, oregano, and parsley, shredded
Parmesan cheese, grated fine
Heat 1 tablespoon oil in large skillet.
Add shrimp and sprinkle with salt, pepper and red pepper flakes.
Stir-fry for a couple of minutes until pink.
Remove from skillet and set aside, keeping warm.
In the same skillet, heat remaining tablespoon of oil and cook the asparagus, mushrooms, tomatoes, garlic and onion until crisp-tender, about 7-8 minutes.
Return shrimp to the skillet, toss and heat through.
Serve over pasta.
Sprinkle with Parmesan.