Lemon-Herb Farro, Garlic Shrimp and Steamed Asparagus

Ingredients

• 454 g large shrimp (raw, peeled and deveined)
• 3 tbsp extra virgin olive oil
• 6 pcs garlic (cloves, thinly sliced)
• 0.25 tsp red pepper flakes (or more, to taste)
• 2 tbsp fresh parsley (chopped)
• 2 tbsp lemon juice (freshly squeezed)
• 0.125 tsp salt (Use a salt substitute for very low sodium diets.)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the shrimp

   • If using frozen shrimp, make sure they are fully thawed.
   • Rinse the shrimp and pat them completely dry with paper towels. This helps them sear rather than steam.
2. 2

   Sauté the aromatics

   • Heat the olive oil in a large skillet or pan over medium heat.
   • Add the sliced garlic and red pepper flakes to the pan.
   • Cook for about 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to let it brown or it will become bitter.
3. 3

   Cook the shrimp

   • Increase the heat to medium-high and add the dried shrimp to the skillet in a single layer.
   • Cook for 1-2 minutes on one side, until they start to turn pink.
   • Flip the shrimp and cook for another 1-2 minutes until they are opaque and cooked through. Do not overcook.
4. 4

   Finish and serve

   • Remove the skillet from the heat immediately.
   • Stir in the fresh lemon juice, chopped parsley, salt, and black pepper.
   • Toss everything together to coat the shrimp well.
   • Serve immediately with your favorite sides.

Ingredients

• 450 g Asparagus (About 1 bunch, woody ends trimmed)
• 1 cup Water (For steaming)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Asparagus

   • Rinse the asparagus spears thoroughly under cold running water and pat dry.
   • To remove the tough, woody ends, hold a spear at both ends and gently bend it. It will naturally snap at the point where the tender part begins.
   • Discard the woody ends or save them for making vegetable stock.
   • Align the remaining spears and trim them with a knife to ensure they are all the same length for even cooking.
2. 2

   Set Up the Steamer

   • Pour about 1 inch (2.5 cm) of water into a large pot or saucepan.
   • Place a steamer basket inside the pot, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Asparagus

   • Once the water is boiling, carefully arrange the asparagus spears in a single layer in the steamer basket.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium to maintain a steady steam.
   • Steam for 3-5 minutes. Thin spears will take around 3 minutes, while thicker spears may need up to 5 minutes.
   • Check for doneness by piercing a spear with a fork; it should be tender but still have a slight crispness (tender-crisp) and a vibrant green color.
4. 4

   Season and Serve

   • Immediately and carefully remove the steamer basket from the pot to prevent overcooking.
   • For an extra vibrant color, you can plunge the asparagus into a bowl of ice water for 30 seconds (an ice bath), then pat dry.
   • Transfer the steamed asparagus to a serving platter.
   • Season with salt and freshly ground black pepper. Drizzle with olive oil or add a pat of butter if desired.
   • Serve immediately as a delicious and healthy side dish.