Asparagus Love

Summer is here, the living is easy, and the asparagus is good! I know it's usually a late spring vegetable but they still have good looking asparagus in the store so I've been buying it. Recently we've had bacon wrapped asparagus on the grill, pasta with asparagus and bacon, shrimp and asparagus stir-fry, and for lunch today I'm having asparagus, egg, and bacon salad. I do have to say that bacon and asparagus go really well together. Looking forward to more asparagus adventures!

Shrimp and Asparagus Stir-fry

This recipe comes courtesy of Tasty. I saw it on my facebook page the other day and knew it was one I had to try. Last night I was the only one home for dinner so on the menu it went. I love both shrimp and asparagus and this had the flavors of the Orient as well, making it super easy and delicious.

Shrimp and Asparagus Stir-fry
serves 4

4 Tbsp olive oil
1 lb raw shrimp, peeled
1 lb asparagus, trimmed and cut into thirds
1 tsp salt
1/2 tsp crushed red pepper
1 tsp garlic, minced
1 tsp ginger, minced
1 Tbsp low sodium soy sauce
2 Tbsp lemon juice

In a large frying pan heat 2 tablespoons of the oil over medium-high heat. Add the shrimp to the pan, then season with ½ teaspoon of salt and the crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.

In the same pan, heat the remaining 2 tablespoons of oil and add the asparagus. Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp. Return the shrimp to the pan, then add the soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.