Cutting asparagus on the diagonal is not absolutely necessary, but it makes for a more attractive presentation in a salad.
Makes 4 servings
2 1/2 teaspoons vegetable oil, such as olive or canola oil
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/3 cup finely diced red bell pepper
1/2 teaspoon tarragon
3 tablespoons water
1 pound asparagus, cut on the diagonal into 2-inch lengths
1 pound large shrimp, shelled and deveined
1. Preheat the oven to 450 degrees F. In a large bowl, whisk together 1 1/2 teaspoons of the oil, the lemon juice, mustard and salt. Measure out 2 tablespoons of this mixture and set aside. To the dressing remaining in the bowl, add the bell pepper and tarragon.
2. In a small bowl, stir together the water and remaining 1 teaspoon oil. Place the asparagus in a roasting pan, pour the water-oil mixture over the asparagus, and toss to coat. Roast the asparagus, shaking the pan occasionally, until the asparagus are piping hot, about 5 minutes.
3. Add the shrimp and the reserved 2 tablespoons lemon dressing to the roasting pan with the asparagus. Toss to combine.
4. Return the pan to the oven and roast until the asparagus are crisp-tender and the shrimp are opaque throughout, about 6 minutes. Transfer the shrimp and asparagus to the bowl with the dressing and bell pepper, and toss to combine.
Nutrition per serving: 119 calories, 4.1g total fat (0.6g saturated), 135mg cholesterol, 1g dietary fiber, 5g carbohydrate, 16g protein, 547mg sodium.