"This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine...."
INGREDIENTS
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1 lb shrimp, medium to large, peeled and deveined
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1 pinch black pepper, to taste
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1 lemon
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4 tablespoons olive oil or 4 tablespoons extra virgin olive oil
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4 medium garlic cloves, sliced thinly
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3/4 lb asparagus, tough ends snapped off and cut into 2 inch lengths (about 2 cups)
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1/4 teaspoon crushed red pepper flakes
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2/3 cup reduced-sodium chicken broth
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1/2 teaspoon cornstarch