Ingredients for Asparagus And Shrimp Salad
- 1 pound fresh asparagus
- 1 pound cooked shrimp
- 1 lemon, zested and juiced
- Green Onion
- 1/4 cup chopped fresh parsley
- Vinaigrette Dressing
- 1 hard-boiled egg, sliced
- 4 tomato wedges
- mixed lettuce leaves
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How to Make Asparagus And Shrimp Salad
- Snap off the tough ends of 1 pound of asparagus and discard.
- Blanch the asparagus in boiling salted water for 3-4 minutes, until tender-crisp. Immediately plunge into an ice bath to stop the cooking process.
- Drain the asparagus thoroughly and set aside.
- In a large bowl, gently combine 1 pound cooked shrimp (peeled and deveined), the blanched asparagus, 1/4 cup thinly sliced red onion, 1/4 cup chopped fresh parsley, and the zest and juice of 1 lemon.
- Whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, salt, and pepper to taste.
- Pour the dressing over the salad and toss gently to combine.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- To serve, arrange a bed of mixed lettuce leaves on a platter or individual plates.
- Spoon the chilled asparagus and shrimp salad on top of the lettuce.
- Garnish with 1 hard-boiled egg, sliced, and 4 tomato wedges.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
23g
Fat
27g
Carbs
4g