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asparagus: 1 spear |
watercress (chopped): 6 cups |
frozen shrimp: 1 lb |
cherry tomatoes (chopped): 2 cups |
raspberry jam: 3/4 cup |
Credit: www.bhg.com
In a large skillet cook asparagus, covered, in a small amount of boiling lightly salted water for 3 minutes or until crisp-tender; drain in a colander. Run under cold water until cool.
Divide asparagus among 4 dinner plates; top with watercress, shrimp, and cherry tomatoes. Drizzle with dressing. Sprinkle with cracked black pepper and serve wtih cracker bread.