CARBS IN ASPARAGUS SPEARS RECIPES

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, empty 1 (16-ounce) bag Raw Wild Argentinian Red Shrimp into a colander in the sink and run cool water over the shrimp, tossing occasionally, until defrosted, 5 to 10 minutes. Pat dry and place on a rimmed baking sheet.
• Empty 1 (12-ounce) bag frozen Asparagus Spears (Grilled or Regular) onto the baking sheet. Drizzle with 2 tablespoons olive oil, season with kosher salt and black pepper, toss to coat, and spread out in an even layer.
• Thinly slice 1 medium lemon, remove any seeds, and tuck the slices under the shrimp and asparagus. Roast, stirring halfway through, until the shrimp are pink and opaque, 8 to 10 minutes total.
• Halve another 1 medium lemon crosswise, squeeze the juice over the shrimp and asparagus, and serve.

Steps:

• Trim the asparagus: Trim the bottom 1 to 1 1/2-inches of woody stem from the bottom of the asparagus. Rinse the asparagus.
• Dampen the paper towels: Dampen 4 large paper towels with 1/4 cup water. Wring out any excess and stack the paper towels on top of each other. Lay the asparagus on the paper towels in a single layer.
• Season the asparagus: Sprinkle the asparagus with the salt.
• Roll the paper towels around the asparagus: Roll the paper towels into a bundle with the asparagus. You should have a spiral of asparagus with paper towels in between.
• Microwave the asparagus: Place the bundle in the microwave and cook on high for 3 minutes. Check for doneness — the asparagus should be tender crisp. Microwave for 1 minute more on high if needed.
• Remove from the microwave using tongs: Using tongs, carefully remove the asparagus from the microwave.
• Serve: Dress the warm asparagus with a pat of butter or hollandaise sauce.