|From the Kitchen of "Chef" Norm
Shrimp and Asparagus
|Source (if known):|
8 oz. uncooked linguine
½ lb. asparagus
1 tsp. grated lemon peel
½ tsp. basil leaves
1/3 cup vegetable oil
2 tablespoons lemon juice
2 tsp. Dijon mustard
½ cup sliced black olives
8 oz. (1 cup) medium sized cooked shrimp
½ medium red bell pepper, cut into julienne strips
In large pan heat water to boiling, put asparagus in pan
and blanch for 3-4 minutes.
Remove from pan and run cold water over asparagus to stop the cooking process.
Cook linguine to desired doneness as directed on package. Drain.
In a saucepan, combine lemon peel, basil, salt, oil, lemon juice, mustard and 3 tablespoons
of white wine; mix well and heat till it just boils.