Dijon Dill Shrimp with Roasted Asparagus

As a serious lover of asparagus, I reminisced the other day about how last summer in Madrid, Spain was the first time I tasted grilled asparagus with olive oil, sea salt, and lemon.  Because of these memories, I became fixated on this dish and decided to try it roasted in my oven. Well, what a better way to eat asparagus then topped with shrimp in a Dijon dill sauce.  The fresh flavors were so apparent in this light dish.  Very much a favorite of mine now, as this is a perfect date night dinner because it is simple, easy to make, and elegant enough to impress.

Ingredients

Shrimp
2 Tbsp mayonnaise, reduced fat
3 fresh dill sprigs, leaves picked
1 shallot, minced
1/2 lemon, juiced
2 tsp stone ground mustard
1/2 tsp salt
1/4 tsp pepper
2 lb large shrimp, peeled & deveined

Asparagus
1 pound asparagus
2 Tbsp extra-virgin olive oil
4 garlic cloves, pressed
1/4 tsp salt
1/4 tsp pepper
1/2 lemon, juiced

Preparation

Shrimp
Preheat the broiler on low for 15 minutes.

Stir mayonnaise, dill, shallot, lemon juice, mustard, salt, and pepper in a large bowl.  Add shrimp to the bowl and toss to coat. Place shrimp on an aluminum foil lined baking sheet in a single layer.

Broil shrimp for 5 minutes. Be careful because shrimp cooks very fast.

Cover shrimp with aluminum foil to keep warm while preparing the asparagus.

Asparagus
Preheat oven to 400°. Trim the bottom ends of the asparagus.

Place asparagus on a large baking sheet. Drizzle with olive oil and garlic. Add salt and pepper. Toss to coat the asparagus evenly with oil.

Roast asparagus, tossing around once, until they start to brown around the edges. About 12 to 15 minutes.

Remove asparagus from the oven and squeeze lemon over asparagus.

Serve asparagus topped with shrimp and drizzle with the Dijon Dill sauce.

Nutrition Facts

Servings: 4
Serving size: 1/4 of recipe (16.8 ounces).
Calories 341.65

% Daily Value
Calories From Fat  95.87  28%
Total Fat 10.89g  17%
Saturated Fat 1.5g  8%

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