Shrimp with Lemon Asparagus

The light flavors of shrimp, lemon and brown rice complement fresh baby asparagus in this healthy dinner. Its easy, simple, and a favorite at our house.

Shrimp and Lemon Asparagus

1 package instant brown rice

1 lb fresh baby asparagus

1 lemon

2 doz. fresh shrimp, peeled and deveined

sea salt

10 grape tomatoes or cherry tomatoes

Prepare brown rice according to package instructions.

Add about 1 inch of water to a pot. Bring to a simmer.

Meanwhile, rinse the asparagus. Hold the tip of the asparagus in one hand and the bottom of the stalk in the other hand. Bend the asparagus until it breaks in two. It will always break at the perfect spot. Discard the bottom of the stalk and keep the tops.

When the water begins to simmer, add some sea salt and the asparagus. Cover tightly. First the asparagus will turn bright neon green. If you like your veggies very crisp, then remove them with tongs at this point. If you prefer more tender asparagus, allow them to cook a few minutes more after they turn neon green. When in doubt, remove a stalk, let it cool and try it. Squeeze half a lemon over the asparagus. Set aside.

Discard the asparagus water and rinse out the pot. Add some fresh water to the pot and return to the stove. Since the pot and stove are still hot, the water should begin to boil quickly. Season the water with sea salt. When the water boils, add the shrimp. Let the boil no more than 2 minutes (unless they are very big). Then remove the pot from the heat and allow the shrimp to sit in the hot water for about 5 to 7 minutes. The shrimp should turn opaque pink and white when they are done. Don't over cook them or they will get mushy.

Assemble your plates, arranging the asparagus over the rice. Garnish with some fresh grape tomatoes and lemon slices. Enjoy!