Yes, it is still technically spring, no matter how many days in a row it’s been over 100F.
I can hardly believe that I have not yet posted one of my long time favorite recipes, Shrimp and Asparagus. There is still some good California asparagus in the markets, use that if you can. The asparagus from Mexico is usually OK, and skip it if you can only get asparagus from Peru. During the fall and winter months, you can substitute sugar or snap peas. And as long as I am being a snob on food sources, I would also like to suggest skipping any non – American (or Canadian) shrimp. There are lots of problems with farm raised shrimp from Asia (both environmental and health issues), as well as environmental issues with non-North American wild shrimp. Unfortunately, the only place I have been able to buy US-sourced shrimp is Whole Foods. Buy frozen raw shrimp (medium to large size) in the shell. Thaw in a colander by running some water over them (on and off, takes about 15 minutes). Or, if you are the type to plan ahead, you can thaw in the refrigerator.
Back to the goodness of this dish…. It’s great to serve for company – a very nice looking dish, and except for the 5 minutes it takes to cook, you can do all the prep work ahead of time. I generally serve with rice.
Sesame Shrimp and Asparagus
4 - 6 servings
Time: 20 minutes
1 1/2 pounds asparagus
1 tablespoon sesame seeds
1/4 cup oil
2 small onions, sliced
1 1/2 pounds shrimp, peeled and cleaned
4 teaspoons soy sauce
Trim asparagus and cut into 2-inch pieces. Set aside. In large skillet, toast sesame seeds over medium heat until golden, stirring and shake occasionally. Remove seeds and set aside. Add oil to skillet. Over medium heat, stir-fry asparagus, onions, and shrimp until shrimp turn pink and vegetables are tender-crisp, about 5 minutes. Stir in seeds and soy sauce.