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Lobster Crab Dip for Asparagus

1 1/2 cup mayonnaise
2 lobster tails, cooked & chopped
1/2 lb crabmeat
1 lb frozen mixed vegetables
1/3 tsp curry powder
juice of 2 lemons
1/3 tsp white pepper
salt to taste
2 Tbs dill weed, chopped
1 1/2 cup fresh spinach, chopped
1 lb fresh asparagus, blanched

Arrange blanched asparagus on platter. Combine remaining ingredients, mix well and serve.  


Stir-Fried Shrimp & Island Asparagus

12 fresh shrimp, peeled & deveined
1 Tbs garlic, minced
3 tsp ginger, minced
1 Tbs shoyu
1 tsp brown sugar
1 bunch fresh spinach
1/2 cup chicken stock
1/2 red & yellow bell pepper, julienne
1 Tbs black bean, prepared
2 Tbs green onions, minced
1 lb Fresh asparagus, sliced
2 tsp cornstarch
2 tsp water
1/2 tsp sesame oil
1 Tbs canola oil

Mash black bean with green onions, garlic, and ginger; stir in shoyu, sesame oil and sugar.

Mix cornstarch and cold water to form a paste. Set aside.

In a wok, heat 2 tsp of the oil and stir-fry shrimp for 2 minutes or until it turns pink, remove to a plate.

Heat remaining tsp of oil and stir-fry asparagus, bell peppers and spinach. Stir in black bean mixture and shrimp. Add stock and heat quickly.

Stir in cornstarch mixture paste, a little at a time, to thicken.

Serve over steamed rice or noodles.