1 small bunch of asparagus
8 medium shrimp, peeled and deveined
3 tablespoons olive oil, divided
1/2 teaspoon coarse salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon Dijon mustard
2 teaspoons honey
2 tablespoons red wine vinegar
2 cups salad greens or mesclun mix
1 tablespoon fresh basil, shredded
1 teaspoon fresh oregano, chopped
1/4 cup grape tomatoes
Shaved Parmesan cheese (optional)
1. Preheat oven 400F.
2. Trim off woody ends of the asparagus and discard (or use them for soup base in other recipes). Cut asparagus into thirds. Place on a foil-lined baking sheet. Make a foil bowl and place shrimp inside. Place on baking sheet with asparagus. Drizzle 1 tablespoon olive oil on asparagus and shrimp, sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on top.
3. Place in oven and cook 7 minutes. Remove shrimp from oven and continue roasting asparagus 8 more minutes.
4. In a small bowl, whisk together mustard, honey, vinegar, remaining salt and pepper. While whisking, slowly add the remaining 2 tablespoons olive oil until the vinaigrette is emulsified. Place salad greens, basil and oregano in a medium bowl and add enough dressing to moisten. Arrange on plates, top with shrimp, asparagus, tomatoes and a few shavings of Parmesan cheese if using. Serves 2
—Recipe submitted by Amy Tong, Anaheim, Pa.
Nutritional facts per serving: 276 calories, 21g fat, 43mg cholesterol, 9g protein, 13g carbohydrates, 3g fiber, 816mg sodium