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● Shrimp and Asparagus Salad
1 sprig each, thyme, bay leaf and rosemary
salt
2 pounds medium shrimp, peeled and deveined
1 pound asparagus, trimmed
1 tablespoon red wine vinegar
2 tablespoons mustard
2 shallots, minced
freshly ground pepper
4 tablespoons extra-virgin olive oil
1⁄2 pint grape tomatoes, halved
Bring a pot of water to a boil. Use butcher’s string to tie the sprigs of herbs together, and add to the water along with a pinch of salt, the shrimp and the asparagus and cook for 1 minute. Remove using a slotted spoon, and set aside to cool at room temperature. Meanwhile in the food processor, combine the vinegar, mustard and shallots, and pulse until well-combined. With the food processor on low, add the olive oil in a slow, steady stream, and mix until the mixture is emulsified. Season with salt and pepper to taste, and set aside. Cut each shrimp and asparagus into about 3 pieces each, and transfer to a mixing bowl. Add the dressing and the grape tomato halves, and toss well. ● Serves 4
Wine
Suggestion, Light-Bodied with a delicate bouquet: Casetta-Gavi DOCG