ASPARAGUS:

bunch of asparagus (cut lengthwise into 4 long pieces hence the name Italian cut called tagliatelle)
1/2 tsp. chopped garlic
1 lemon, zested and juiced
1 orange, zested and juiced

Clean, rinse, drain and cut lengthwise into 4 long pieces.

Zest and juice the lemon and orange. Combine zests in one bowl and juices in another.

Put into a Ziploc bag along with chopped garlic, 1/2 portion of lemon/orange zest and 1/2 portion of juice and a few shakes of salt. Zip up and shake well to mix and coat asparagus.

Put into microwave and cook 1 minute on high. Take out open bag, set in bowl until cooled off a bit to handle safely.

Reserve remaining zest and juice for sauce.

SHRIMP:

1 lb. de-veined shrimp (prefer 10-12 count)
1/2 cup olive oil

Preheat oven to 400°F. Rinse, clean, drain de-veined shrimp.

In small bowl toss shrimp and olive oil and put on to baking sheet that is covered with foil or parchment paper, salt and pepper, the shrimp should not be touching each other to bake evenly.

Bake at 400°F for 7 to 8 minutes until shells are turning pink orange.

SAUCE:

1/4 cup olive oil
1/4 cup apple cider vinegar
reserved lemon/orange zest/juice
1 tsp. dill, chopped
2 tbsp. yogurt or regular butter (at room temperature)
1/2 cup mayonnaise (you can sub w/soy, tofu or veggie mayo in the organic isle)
1/4 tsp. Kosher or sea salt
1/8 tsp. black pepper

Whip in a blender or with mixer (while the shrimp are baking) olive oil, apple cider vinegar, remaining zest + juice, dill, yogurt or butter, mayonnaise and salt/pepper.

You may chill this or serve immediately when tossing the combo of shrimp and asparagus.

You can serve this over pasta or rice for a dinner entrée. This makes a very refreshing dish better served in the warmer months.

Submitted by: Terrie Hobson