Lemon Crème Fraiche Sauce - make this first:
1/4 c crème fraiche (sour cream works in a pinch)
1 T extra virgin olive oil
1 T snipped chives - reserve a few for garnish
1t fresh squeezed lemon juice
Combine all ingredients and whisk gently to create a sauce.
Garnish with reserved chives. Set aside.
Shrimp & Asparagus
2 T extra virgin olive oil
2-3 oz pancetta (bacon works in a pinch)
1 pound shrimp - peeled, cleaned and butterflied (you can also use scallops)
1 shallot - thinly sliced
1 pound asparagus - stem removed - cut into 1" pieces
(sliced Brussels sprouts or broccoli work great in this dish, too)
1 T butter
1 clove of garlic
Heat olive oil in large sauté pan on medium heat. Add pancetta, flip, cook until crisp. Remove from pan.
Add asparagus and shallots. Cook until asparagus is soft but still bright green. Crumble
and add pancetta back into pan. Mix well and push aside. In empty side of pan add shrimp.
Salt and pepper shrimp and cook, turning, until just opaque - approximately 2 minutes.
Mix shrimp with asparagus mixture. Turn off burner and remove pan from heat. Add
butter and press garlic clove into mixture. Mix well.
Spoon onto plate and serve with lemon crème fraiche sauce on the side.
Serves 4.
Enjoy - it's delicious!
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