Happy September everyone, we are getting closer to the end of deployment my husband turns 26 this month and we have our 6 year anniversary on the 15th i'm not sure what i'm going to get him yet. I had this dish for dinner tonight i wanted something light,this takes about 20 mins so its good for a fast weekday dinner or lunch.
per serving (1 1/2 cups); 225 calories,fat 9,fiber 2,sodium 586,protein 29
1 pound of asparagus, trimmed
2 Tablespoons of lemon juice
1 Tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound of medium shrimp, (cooked)
1 cup tomatoes sliced
1/2 red onion, thinly sliced
2 hard boiled eggs, sliced
Fill a large skillet with 1 inch of water and bring to a boil over high heat. Add the asparagus and cook,covered,until crisp, about 5 mins; drain and rinse under cool water.
Then, whisk together the lemon juice,oil,salt, and pepper in a bowl; set aside.
Transfer the asparagus to a large bowl. add the shrimp,tomatoes and onions. Drizzle with the dressing and toss. top with the hard boiled eggs.