SHRIMP WITH ASPARAGUS
Spring is in the air. At least that is what I am hearing. However, I live in Wisconsin where spring seems to be delayed every year. It is wishful thinking on my part to have a warmer spring. Nevertheless, I am anxious to start planting my garden because I love fresh vegetables. Every year I start my plants a bit too early and end up stunting their growth. I am finally going to get it right and wait until the end of May. In the meantime, I will just imagine all the flowers and vegetables growing around my house. On the other hand, asparagus I do not have to wait for.
With it being a perennial and a springtime vegetable, it is one of the first to enjoy from the garden. My family enjoys asparagus a lot and I could eat the whole batch myself. As a matter of fact, I have indeed done this before.
Asparagus has many health benefits and nutrients including, vitamins A, C, E, and K as well as fiber, folate and chromium and many more. Asparagus also has antioxidants and anti-aging properties. That right there makes me want to eat it every day!
Also, asparagus contains inulin, a carbohydrate that encourages the growth of Bifidobacteria and Lactobacilli. This is indeed important to balance the good and bad bacteria in our gut. When our gut bacteria is balanced, we have better digestion, less inflammation, and overall better health. Learning to take care of our gut is also one key to weight loss. Definitely something worth checking into.
For this reason, I wanted to share a simple recipe that includes asparagus.
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First, I roast the asparagus in the oven. Then I toss it with a little olive oil or avocado oil and a little salt. I happen to use Himalayan salt. I like the way it tastes and the minerals that are in it. Then, I place it on a sheet pan and roast until tender.
While the asparagus is roasting, I cook my shrimp. I add the oil, butter and garlic to a large sauté pan and heat to a medium heat. When the oil is hot and the garlic fragrant, add the shrimp with the salt and pepper and cook until the shrimp are pink and cooked evenly, turning frequently to make sure shrimp is fully cooked.
Next, add parsley and lemon juice and toss to coat shrimp well. Serve over asparagus.
Made with ♥ By Shannon
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SHRIMP WITH ASPARAGUS
Prep time: 10 Minutes
Cook time: 20 Minutes
Servings: 4
Ingredients:
1 Bunch of Asparagus
4 Tbsp. Olive Oil, divided
2 Tbsp. Butter
Salt and Pepper
1 Pound Peeled and deveined large shrimp
4 Cloves Garlic, minced
2 Tbsp. Chopped Parsley
Juice of 1 lemon
Directions:
- Preheat oven to 400 degrees.
- Toss asparagus with 2 Tbsp. olive oil and a couple pinches of salt and pepper. Lay asparagus on baking sheet and bake for 15-20 minutes, depending on how firm you prefer it.
- While the asparagus is roasting, cook the shrimp. Add the remaining oil, butter and garlic to a large sauté pan and heat to medium. When the oil is hot and the garlic is fragrant, add the shrimp along with a couple pinches of salt and pepper.
- Continue to turn the shrimp so both sides cook evenly. Cook approximately 5-6 minutes until shrimp is pink and cooked thoroughly.
- When the shrimp is done, add the parsley and lemon juice, stirring to combine well.
- Serve over asparagus.