Spring Jumbo Asparagus, Papaya, Shrimp & Pasta Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb jumbo asparagus
• 1 medium papaya, halved seeded and peeled
• 1/3 cup light sour cream
• 1/4 cup papaya nectar or 1/4 cup mango nectar
• 1 1/2 tablespoons bottled mango chutney, grated
• 1/2 lemon, rind of
• 6 ounces dry fusilli or 6 ounces rotelle pasta or 6 ounces other curly pasta, cooked,rinsed and drained (about 3 cups cooked)
• 1/3 lb shelled and cooked small shrimp
• 1/4 cup green onion
• 8 leaves boston lettuce or 8 leaves bibb lettuce

Recipe

• 1 trim or break off asparagus spears at the tender point and rinse.
• 2 in a large skillet, cook asparagus until crisp-tender, about 3 to 5 minutes.
• 3 do not overcook.
• 4 drain and rinse under cold water.
• 5 chill and set aside 12 spears; cut remaining asparagus into 1 inch pieces.
• 6 remove seeds and cut half of papaya into eight 12 thin, lengthwise slices, chill.
• 7 cut remaining half into bite-size pieces.
• 8 in large bowl, combine sour cream, nectar, chutney and lemon peel.
• 9 add cooled pasta, mix well.
• 10 stir in asparagus and papaya pieces, shrimp and green onions.
• 11 chill briefly.
• 12 spoon pasta mixture on lettuce leaves and arrange papaya and asparagus spears.
• 13 garnish with lemon twists or wedges and fresh mint, if desired.