You are here: Home » Recipes » Roasted Asparagus and Shrimp Salad Roasted Asparagus and Shrimp Salad Recipe by AmyInCA Yield 2 servings Teresa Blackburn PrintEmail Ingredients 1 small bunch of asparagus8 medium shrimp, peeled and deveined3 tablespoons olive oil, divided1/2 teaspoon coarse salt, divided1/2 teaspoon freshly ground black pepper, divided1 tablespoon Dijon mustard2 teaspoons honey2 tablespoons red wine vinegar2 cups salad greens or mesclun mix1 tablespoon fresh basil, chiffonade1 teaspoon fresh oregano, chopped1/4 cup grape tomatoes Shaved Parmesan cheese (optional) Instructions Preheat oven 400F. Trim off woody ends of the asparagus and discard (or use them for soup base in other recipes). Cut asparagus into thirds. Place on a foil-lined baking sheet. Make a foil bowl and place shrimp inside. Place on baking sheet with asparagus. Drizzle 1 tablespoon olive oil on asparagus and shrimp, sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on top. Place in oven and cook 7 minutes. Remove shrimp from oven and continue roasting asparagus 8 more minutes. In a small bowl, whisk together mustard, honey, vinegar, remaining salt and pepper. While whisking, slowly add the remaining 2 tablespoons olive oil until the vinaigrette is emulsified. Place salad greens, basil and oregano in a medium bowl and add enough dressing to moisten. Arrange on plates, top with shrimp, asparagus, tomatoes and a few shavings of Parmesan cheese if using.