Ten minutes, folks. Ten quick minutes and this entrée is ready to eat. Add a side of roasted fingerling potatoes and you have yourself a meal.
| Prep | Cook | Serves |
|---|---|---|
| 10 m | 3-4 |
Ingredients
1 bunch asparagus, rough ends trimmed
1-pound wild-caught shrimp from Cox Seafood, thawed and rinsed
1 tablespoon extra-virgin olive oil
Salt and pepper
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth
Instructions
Preheat oven to 425°F. Arrange the asparagus and shrimp in a single layer on a large rimmed sheet pan. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Toss together using your hands.
Roast for 10 minutes or until the asparagus is soft and brown in spots and the shrimp are opaque and cooked through.
Remove from sheet pan onto a serving platter. Drizzle with Green Goddess dressing and serve.
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth