Shrimp is a natural partner for asparagus. The flavors complement each other, and the contrasting colors make for a beautiful dish. For this dish, I cooked them separately on the grill in a perforated grill-wok, but you could stir-fry them instead. To serve, toss with pasta or spoon over rice.
GRILLED ASPARAGUS AND SHRIMP
Yield: 3 servings
1 pound shelled shrimp, thawed if frozen and patted dry
Olive oil
2 cloves garlic, forced through a press or minced
Coarsely ground black pepper
1 bunch thick asparagus (about 12)
Grated zest and juice of 1 lemon
1 tablespoon chopped chives
Sea salt
Cooked angel hair pasta or thin spaghetti
Prepare a hot fire in a charcoal grill or preheat a gas grill. In a bowl, toss shrimp with 1/2 tablespoon oil, garlic and 1/4 teaspoon pepper. Set aside to marinate.
Snap the tough ends off the asparagus, then cut the stalks into 1-inch pieces.
Oil a grill wok. Place on grill; add asparagus. Cook, stirring every few minutes, until asparagus is crisp-tender, about 7 minutes. Transfer to a bowl. Add shrimp to grill wok. Cook, stirring occasionally, until shrimp is cooked through. Transfer to the bowl of asparagus. Add 1 tablespoon oil, about 1/2 tablespoon lemon juice, lemon zest, chives and salt to taste. Toss to combine. Taste; add more oil, lemon juice or salt if desired.
To serve, toss with hot cooked pasta.
Note: To time your meal properly, start the pasta water just before marinating the shrimp. Add the pasta to the boiling water when the shrimp is done. If desired, for a more liquid sauce, reserve some of the pasta cooking water and add as needed.
Copyright 2013 by Judith Evans. All rights reserved.
