UT Medical Center Healthy Living Cooking School
1 tsp Dijon mustard
1/4 cup fresh orange juice
1 TBSP chopped fresh garlic
2/3 cup extra-virgin olive oil
1 TBSP finely chopped fresh scallions (wash and dry before chopping)
1 pound thin asparagus, trimmed
1 pound medium shrimp (about 30), shelled and deveined
1 TBSP olive oil
1/2 TBSP chopped garlic
1 tsp crushed red pepper
1/2 tsp chopped parsley
Salt and pepper to taste
3 cups spring mix rinsed and dried
1/2 oz sliced red onion
4 oz cherry or grape tomatoes (halved)
In a small bowl whisk together mustard, lemon juice, scallions and garlic. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding.
Have a large bowl of ice and cold water ready. In a large saucepan of boiling salted water cook asparagus until crisp-tender, about 3 ½ minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels. In a pre heated saute pan, add oil, chopped garlic, and crushed red pepper, saute briefly and add shrimp, cook to just done, about 2 minutes, hold.
In bowl toss together 1/3 cup dressing, asparagus, shrimp, spring mix, tomatoes, onions and salt and pepper to taste. Drizzle salad with some of remaining dressing.