Asparagus and Shrimp with Toasted Bread Crumbs, Garlic and Lemon
- 2 lb. asparagus
- 1/3 C. plain bread crumbs
- 1/2 C. olive oil
- 4 medium cloves garlic, minced
- 1/4 C. minced fresh parsley leaves
- 1/4 C. lemon juice
- 1 tsp. salt
- 1 lb. pasta
- 1 lb. cleaned, shelled cooked shrimp
For the pasta, bring 4 qt. salted water to a boil in a large pot. Snap off tough ends from asparagus spears. Cut spears in half lengthwise (thicker spears should be quartered), then slice into 1 inch pieces. Steam asparagus until crisp tender (about 2 minutes) and set aside.
Place large skillet over medium heat. Add bread crumbs and toast by shaking the pan occasionally to redistribute the crumbs until golden brown (about 5 minutes) and set aside. Heat oil in empty skillet. Add garlic and sauté over medium heat until lightly colored (about 2 minutes). Stir in parsley, lemon juice and salt. Cook for 30 seconds. Add asparagus to pan and mix well.
While preparing sauce, cook and drain pasta, making sure that some water still clings to noodles. Toss pasta with asparagus sauce and cooked shrimp. Mix well with toasted bread crumbs. Serve immediately.
Yield: 4 servings