Shrimp and Fresh Asparagus Salad

Let the delicate flavor of shrimp and tender-crisp asparagus shine through in a simple salad with lemon-mayonnaise dressing.

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Prep Time 25 min
Total Time 0 min
Servings 4

Ingredients

2: tablespoons olive oil

1: lb. asparagus spears, trimmed

1: medium red bell pepper, cut into thin bite-sized strips

1/4: teaspoon salt

1/8: teaspoon pepper

1/2: cup light mayonnaise

1: tablespoon lemon juice

1/4: teaspoon paprika

1: garlic clove, minced

8: oz. shelled deveined cooked medium shrimp, tails removed

4: hard-cooked eggs, quartered

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Directions

1 Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
2 Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
3 To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.

EXPERT TIPS

Expert Tips

For perfect hard-cooked eggs, place raw eggs in a saucepan large enough to hold them in a single layer. Add enough water to cover by 1 inch; heat over medium-high heat until the water is almost boiling. When one or two bubbles break on the surface, remove the pan from the heat and cover. Let stand 15 minutes for large eggs. Drain and rinse under cold running water. Unpeeled eggs can be kept in the refrigerator for up to 1 week.

The cooked vegetables, dressing, shrimp and hard-cooked eggs can be prepared ahead. Refrigerate and assemble just before serving.

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