My family loves the asparagus season and this is the most requested salad ever since I created this recipe.
Salad Greens or Mescalin Mix for 2 people
8 Pieces of Shrimps (21 to 24-count)
1 Small Bunch of thin Asparagus
1 Small Handful of Grape Tomatoes
1 Tablespoon Fresh Basil, chiffonade
1 Tablespoon Oregano, chiffonade
1 Tablespoon Dijon Mustard
2 Teaspoons Honey
2 Tablespoon Red Wine Vinegar
2 Tablespoons of Olive Oil, plus more for roasting
Kosher Salt and Freshly ground Black Pepper
Parmesan Cheese Shaves for Garnish
No nutrition information available
Preheat oven 400 degrees F.
Wash salad greens and tomatoes, drain in a salad spinner. Wash and pad dry the asparagus and shrimps. Trim off last 3 inches of asparagus and discard (or use them for soup base in other recipes). Cut asparagus in thirds. Place them on baking sheets lined with foil. Use a piece of foil to make a small container (fold up all sides) for the shrimps and place next to the asparagus on the baking sheet. Drizzle olive oil on asparagus and shrimps, sprinkle kosher salt and pepper evenly on top. Roast asparagus for 15 minutes and take out the shrimps after 7 minutes.
In a small bowl, whisk together the mustard, honey, vinegar, a pinch of salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens, basil and oregano in a medium bowl and add enough dressing to moisten. Arrange on plates, top with shrimps, asparagus and a few shaves of parmesan cheese. Serve immediately.