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This one pairs plump shrimp, asparagus and peas with lots of fresh herbs and an ever-so-slightly creamy apple cider dressing. Asparagus, Prosciutto and Parmesan Omelet by Mark Strausman
Lemon, Shrimp and Shaved Asparagus Pasta. Thinly shaved asparagus can be eaten raw, and it adds both its unique flavor and a little crunch to this bright, flavorful pasta dish.
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1 pound thin spaghetti or angel hair pasta. 1 pound uncooked jumbo shrimp, peeled, deveined, tails removed and fully thawed. 8 tablespoons butter, divided
1. Bring a large skillet of salted water to a boil. Add the asparagus and cook until crisp-tender, 2 minutes. Drain and transfer to a plate. Wipe out the skillet. 2. Add the oil and shallots to the skillet, season with salt and pepper and cook over moderate heat until softened, 4 minutes. Transfer the shallots to a plate.
Jon Ashton. This easy recipe from Parade chef Jon Ashton adds a burst of tangy lemon to the salty, crunchy spears.. Get the recipe: Prosciutto-Wrapped Asparagus Related: 101 Best Easter Recipes
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