Ingredients:
2 cups sliced asparagus, in 1 inch pieces ( about 1/2 pound)
3/4 lb medium shrimp, peeled and deveined
1/2 teaspoon fresh ground black pepper, divided
1/4 teaspoon salt, divided
2 cups baby spinach
1 (15 ounce) cans cannellini beans, drained and rinsed
3 slices thick-sliced bacon
1/2 cup chopped sweet onions
1 clove fresh garlic, minced
1/4 cup chicken broth
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
Directions:
Steam asparagus, covered, for 3 minutes.
Drain; plunge into an ice bath or rinse with cold water.
Sprinkle shrimp with 1/8 tsp pepper and 1/8 tsp salt.
Heat oil in skillet.
Add shrimp, saute’ about 4 minutes or just until pink.
Remove shrimp from pan to a large bowl.
Add asparagus, baby spinach, and beans to shrimp and toss well.
In the same pan, cook the bacon over medium heat until crisp.
Add onions, and after one minute, add garlic.
Cook two minutes or until the onions are soft, stirring frequently.
Remove from heat.
Add the remaining salt& pepper, the bacon, chicken broth, parsley, lemon juice,& vinegar.
Drizzle the warm dressing over the salad.
Toss to coat well.
Servings: 3-4
Time preparation: 20 min.
Time total: 30 min.