Shopping Cart The spring months bring farmers markets and seasonal vegetables, with asparagus being amongst the first vegetables to harvest. This simple salad is healthy and has the added benefit of being seasonal as well.
Prep Time: 20 Min
Ready In: 2 Hr 40 Min
Cook Time: 20 Min
6 Servings
12 extra-large shrimp
2 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 quarts water
8 ounces orzo pasta
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
2 tablespoons extra-virgin olive oil
2 green onions, chopped
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons honey mustard
2 tablespoons minced fresh basil
Salt and pepper to taste
1. Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2″ pieces.
