I was driving in my car today and hear a local radio station run an advertisement for a grocery store that has "fresh spring asparagus" on sale. That decided dinner right there. I didn't know what I was going to make, but it was for sure going to have some of the ultimate early spring vegetable in it.
I decided on Shrimp with Asparagus because I was feeling like something light (and I had to have a bag of shrimp in my freezer that desperately needed to be used.
Ingredients
2 (12 ounce packet) udon noodles (This is an easy substitution, you can use linguine or whole wheat spaghetti)
2 tablespoons canola oil
1 cup small broccoli florets
1 cup asparagus, cut into 1” pieces
1 bell pepper, any color, thinly sliced
3 cloves of garlic, diced
1/2 lb. shrimp, previously cooked, peeled, deveined
3 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
1/2 cup of water
2 teaspoons sugar or brown sugar
1 teaspoon sesame oil
3 green onions, diced
2 teaspoons toasted sesame seeds
Directions
Cook the udon noodles according to package directions.
In a large skillet or wok up to medium-high heat, add the oil. Saute the broccoli, asparagus, bell pepper and garlic for 1-2 minutes.
In a small bowl, combine the soy sauce, oyster sauce, water, sugar and sesame oil. Add the shrimp and sauce mixture. Continue sautéing for another 1-2 minutes. Serve immediately topping with green onions and sesame seeds.
In a recipe like this the thing that ends up taking the most time (although Not a lot of time is the chopping) I had these veggies done before the noodle water was even boiling.
My very pickiest kid had three helpings of this. I thought that I had made plenty because I was looking forward to some for lunch the next day, but he cleaned me out! Never underestimate the amount of shrimp a teenage boy can eat.
