This is more of a summer recipe, but i make it all year long as an
accompanyment, especially for roasted chicken or grilled fish. Its
really good and i made it up myself.
;'😉
Asparagus, shrimp and mozzarella medley
2 bundles of asparagus
4 avocados
2 tubs of fresh mozzarella drained, cut in half (little balls of fresh
mozzarella, you can also use the larger ones cut into one inch or so
pieces)
1 pound cooked cleaned medium shrimp, drained (the 70-110 count works
well)
1 pound cherry tomatoes, cut in half
Good seasons zesty Italian dressing mix, made with balsamic vinegar and
olive oil or your own homemade italian
¼ cup minced fresh basil
Salt to taste
Steam asparagus until crisp tender (at most 5 minutes at full steam)
remove from heat and rinse in cold water (or plunge quickly into icy
cold water for best crispness and color) set aside. Make dressing
according to the directions, substituting balsamic for regular vinegar
and olive oil for regular oil. Trim any tough ends off of asparagus and
cut into 2 inch pieces. cut avocados into 1 inch pieces. Assemble
asparagus, avocado, mozzarella, shrimp, tomatoes, basil and dressing.
Toss and salt to taste.
This makes enough for about 8 people. I like to put it into a pretty
serving dish and place a sprig of basil on top for a special touch.