Date-Night Roasted Shrimp and Asparagus
by Carolyn Cope of Umami Girl
With little kids underfoot, finding time for date night can be one of the toughest parenting challenges of all. With this lightning-fast-but-special meal for two (and a bottle of crisp Pinot Grigio), it’s easy to make your own date night at home in the 20 minutes after the kiddos hit the sack.
- 2 tablespoons unsalted butter
- 1 large garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh tarragon, chopped
- 1 teaspoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound pencil-thin asparagus, ends trimmed
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon lemon juice
Preheat the broiler to high with a rack in the top position (4-6 inches from the heat source). Line a large, rimmed baking sheet with aluminum foil.
Place the butter in a small bowl and microwave on medium power until melted, about 45 seconds (or melt on the stovetop in a small pot). Stir in the minced garlic, mustard, chopped tarragon, dill, salt, and pepper.
Arrange the asparagus in a single layer on one half of the baking sheet. Brush evenly with half the butter mixture. Broil for five minutes. Place the shrimp on the other half of the baking sheet, brush evenly with the remaining butter mixture, and broil both the shrimp and the asparagus for an additional five minutes. Sprinkle with lemon juice and additional salt to taste.