This recipe isn’t difficult to make. It’s nutrient-dense, nourishing and leaves you satisfied. Also, this time of year, asparagus are plentiful and less expensive.
I have a secret. Oftentimes, I use frozen asparagus and it’s good too.
SERVES: 4
INGREDIENTS
- Wild Caught Shrimp, peeled & deveined: 1 pound
- Grass-fed Butter: 2 Tbls
- Broth or water: 1 – 2 Cups
- Lemon Juice: 2 Tbls (I like to use Lakewood Organic)
- Asparagus, fresh or frozen: 2-3 Cups
- Heavy, Organic Cream: 1/2 Cup (Grass-fed is best)
- Parmesan Cheese, grated: 1/3 Cup
- Salt and Pepper to taste
DIRECTIONS
- Toss shrimp with salt and pepper.
- Cut asparagus into 2 – 3 inch pieces.
- Steam asparagus in broth or water for 1 – 2 minutes (I use a stainless steel basket in a pot).
- Over medium heat, saute shrimp in butter until opaque, 2 – 3 minutes (don’t overcook).
- Add asparagus, saute 2 minutes.
- Add parmesan cheese and cream and reduce heat and stir until cheese is melted and sauce is thickened. Add lemon juice and stir.