Glazed Shrimp and Asparagus

A new recipe- finally! If you really want to know why it takes me so long to upload new recipes, this is one of the reasons: Yup, that's a pound of pasta all over the floor. But on to this week's (or is this the only new recipe this MONTH?) recipe:

INGREDIENTS

• 4 ounces uncooked whole wheat angel hair pasta
• 1-1/2 teaspoons cornstarch
• 1/3 cup water
• 1-1/2 teaspoons soy sauce
• 1-1/2 teaspoons honey
• 1-1/2 teaspoons peanut or canola oil, divided
• 1/2 teaspoon sesame oil
• 1/2 pound uncooked large shrimp, peeled and deveined
• 1/2 pound fresh asparagus, trimmed and cut into 2- to 3-in. lengths
• 1-1/2 teaspoons minced fresh gingerroot
• 1 garlic clove, minced
• 1/8 teaspoon crushed red pepper flakes
• 1-1/2 teaspoons sesame seeds

Cooking tip: (yes, you are actually going to learn something on this blog! Well, aside from what I've already taught you- go easy on shots of Absolut when the recipe calls for vodka IN the pasta... and lock your pantry door to keep kids from spilling an entire box of pasta on the floor)

This is asparagus. Obviously. And unfortunately the picture doesn't really show what I was trying to get a picture of. This asparagus is beginning to grow flowers. When the asparagus is over-ripe (or has been sitting in your refridgerator for too long) it begins to grow shoots out of the top. When it does this it tastes gross! So don't eat it.

There, don't you feel smarter today for reading this blog? No? Really? Ok, whatever, lets get on to the directions.
DIRECTIONS

Cook pasta according to directions. In a small bowl, combine cornstarch, water, soy sauce and honey until smooth; set aside.

In a large skillet, stir-fry shrimp in 1/2 tsp peanut oil and sesame oil until shrimp turn pink. Remove and keep warm. Stir-fry asparagus in remaining peanut oil for 2 minutes. Add the ginger, garlic, pepper flakes and sesame seeds, stir fry 2 minutes longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Add shrimp and heat through. Draid pasta and serve with shrimp mixture.

VERDICT

As soon as I got out the dark sesame oil, ginger root, and soy sauce, Mark said "oh, another Asian dish? Great."

I think there was sarcasm in his voice.

He thinks that all recipes with those ingredients taste the exact same. I disagree.

But I did agree with him that this recipe was less than amazing. It wasn't bad... it just wasn't great. Personally I don't make very good dinners with raw shrimp. They always turn out chewy. And the asparagus really wasn't a good compliment.

I probably won't make it again. But there's nothing stopping you from trying this while asparagus is in season!