Best 15 Easter Asparagus Salad With Shrimp And Cherry Tomatoes Recipes

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Easter is almost here, which means it's time to start planning your holiday menu. If you're looking for a light and refreshing dish to serve at your Easter brunch or dinner, an asparagus salad with shrimp and cherry tomatoes is a perfect choice. This salad is packed with flavor and crunch, and it's easy to make, so you can spend less time in the kitchen and more time enjoying your loved ones.

Here are our top 15 tried and tested recipes!

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES



Linguine with Shrimp, Asparagus and Cherry Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound linguine
2 tablespoons extra-virgin olive oil
Two 12-ounce bags cherry tomatoes, stemmed and halved
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 large cloves garlic, flattened and chopped
1/2 cup dry white wine
1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 teaspoons chopped fresh oregano

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
  • Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
  • Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
  • Pour the sauce over the pasta and toss to combine. Serve immediately.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC



Roasted Asparagus with Cherry Tomatoes and Garlic image

This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

2 pounds pencil asparagus, ends trimmed
2 cups cherry tomatoes
12 cloves garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Steps:

  • Preheat oven to 400 degrees.
  • Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
  • Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

WARM ASPARAGUS SALAD WITH TOMATOES



Warm Asparagus Salad with Tomatoes image

You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes.

Provided by backfee

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, or more as needed
1 clove garlic, minced
1 pound asparagus spears, trimmed and cut into 1-inch pieces
salt to taste
1 squeeze lemon juice, or to taste
1 (10 ounce) basket cherry tomatoes, halved
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
½ teaspoon salt
4 tablespoons extra-virgin olive oil

Steps:

  • Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
  • Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 10.5 g, Fat 8.4 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 371.4 mg, Sugar 4.3 g

SHRIMP AND FRESH ASPARAGUS SALAD



Shrimp and Fresh Asparagus Salad image

Let the delicate flavor of shrimp and tender-crisp asparagus shine through in a simple salad with lemon-mayonnaise dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
1 lb. asparagus spears, trimmed
1 medium red bell pepper, cut into thin bite-sized strips
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup light mayonnaise
1 tablespoon lemon juice
1/4 teaspoon paprika
1 garlic clove, minced
8 oz. shelled deveined cooked medium shrimp, tails removed
4 hard-cooked eggs, quartered

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
  • Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
  • To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.

Nutrition Facts : Calories 315, Carbohydrate 10 g, Cholesterol 305 mg, Fat 4 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 7 g

TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES



Easter Asparagus Salad with Shrimp and Cherry Tomatoes image

This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!

Provided by Saveur

Time 8h30m

Yield 8

Number Of Ingredients 11

2 cups mayonnaise
¼ cup white wine vinegar
¼ cup chopped fresh dill
2 tablespoons water
1 tablespoon minced garlic
salt and ground black pepper to taste
2 pounds asparagus, cut into 2-inch pieces
2 pints cherry tomatoes, halved
2 (8 ounce) packages mixed spring salad greens
1 pound frozen cooked, peeled and deveined shrimp, thawed
2 large avocados, diced

Steps:

  • Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
  • Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
  • Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

Nutrition Facts : Calories 613 calories, Carbohydrate 17.8 g, Cholesterol 131.6 mg, Fat 55.2 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 8.3 g, Sodium 460.8 mg, Sugar 4.2 g

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE



Olive Garden Shrimp Scampi Copycat Recipe without Wine image

This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.

Provided by Steph Loaiza

Categories     Main Course

Time 34m

Number Of Ingredients 13

1 pound thin spaghetti (or angel hair pasta)
1 pound uncooked jumbo shrimp ((peeled, deveined, tails removed and fully thawed))
8 Tablespoons butter (divided)
6 garlic cloves (minced)
¼ teaspoon red pepper flakes
2 cups chicken broth
1 teaspoon white vinegar
½ lemon (juiced)
2 Tablespoons heavy cream
1 cup fresh asparagus (cut into 2-inch pieces)
1 cup Roma tomatoes (diced)
salt and pepper, to taste
fresh grated Parmesan cheese (for serving)

Steps:

  • Bring a large pot of salted water to boil over medium-high heat.
  • Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
  • Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
  • Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
  • While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
  • Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
  • Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
  • Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
  • Top with freshly grated Parmesan cheese and enjoy!

Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

ASPARAGUS AND TOMATO SALAD WITH GOAT CHEESE



Asparagus and Tomato Salad with Goat Cheese image

This salad is fresh, tangy, a little bit sweet, and makes a nice side dish for steak, fish, chicken, or pork.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
salt and ground black pepper to taste
1 pound fresh asparagus, cut into 2-inch pieces
1 cup grape tomatoes, halved
2 ounces goat cheese, cubed

Steps:

  • Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
  • Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
  • Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 7.2 g, Cholesterol 7.5 mg, Fat 5.3 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 2.3 g, Sodium 101.8 mg, Sugar 4.1 g

ROASTED ASPARAGUS AND SHRIMP SALAD



Roasted Asparagus and Shrimp Salad image

This recipe came from a newspaper insert and was submitted by Amy Tong of Pennsylvania. Thanks, Amy!

Provided by Chris Reynolds

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1 bunch asparagus
8 medium shrimp, peeled and deveined
3 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon Dijon mustard
2 teaspoons honey
2 tablespoons red wine vinegar
2 cups salad greens
1 tablespoon fresh basil, shredded
1 teaspoon fresh oregano, chopped
1/4 cup grape tomatoes
parmesan cheese, shaved (for topping salad)

Steps:

  • Preheat oven to 400°F.
  • Trim off woody ends of the asparagus and discard. Cut asparagus into thirds. Place on a foil-lined baking sheet. Make a foil bowl and place shrimp inside. Place on baking sheet with asparagus. Drizzle 1 tablespoon oil on asparagus and shrimp. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
  • Place in oven and cook 7 minutes. Remove shrimp from oven and continue roasting asparagus 8 more minutes.
  • In a small bowl, whisk together mustard, honey, vinegar, and remaining salt and pepper. While whisking, slowly add the 2 tablespoons oil until emulsified. Place salad greens, basil, and oregano in a medium bowl. Add enough dressing to moisten. Arrange on plates. Top with shrimp, asparagus, tomatoes, and a few shavings of Parmesan cheese.

Nutrition Facts : Calories 279, Fat 21.3, SaturatedFat 3, Sodium 723.5, Carbohydrate 19.8, Fiber 6.8, Sugar 10, Protein 7.4

WW BALSAMIC ASPARAGUS AND CHERRY TOMATO SALAD



Ww Balsamic Asparagus and Cherry Tomato Salad image

Make and share this Ww Balsamic Asparagus and Cherry Tomato Salad recipe from Food.com.

Provided by Kristiina

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs asparagus (about 40 spears)
1 cup cherry tomatoes, about 10, cut in half (es)
1 tablespoon balsamic vinegar
2 teaspoons orange juice
1 teaspoon minced garlic
2 tablespoons shredded parmesan cheese
1/8 teaspoon table salt or 1 dash salt, to taste
1/8 teaspoon black pepper (to taste)

Steps:

  • Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes.
  • Plunge into ice water to stop cooking. Drain. Add cherry tomatoes.
  • Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes.
  • Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 60.8, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.2, Sodium 137.7, Carbohydrate 9.8, Fiber 3.9, Sugar 4, Protein 5.5

CORN, CHERRY TOMATO & ASPARAGUS SALAD



Corn, Cherry Tomato & Asparagus Salad image

Make and share this Corn, Cherry Tomato & Asparagus Salad recipe from Food.com.

Provided by Kermit in Huntsville

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 teaspoon pepper
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 lb asparagus (cut into 1/2-inch pieces)
2 cups corn kernels (shucked 2-4 cobs depending on size)
1 cup cherry tomatoes (whole or cut in half depending on size)
1 teaspoon kosher salt
2 tablespoons of fresh mint (chopped)

Steps:

  • Place lemon juice in a medium bowl and slowly whisk in the olive oil.
  • Prepare an ice bath.
  • In a large pot of boiling water add 1 tablespoon of salt.
  • Add corn and asparagus and blanch till tender crisp.
  • Strain into colander and place into ice bath until completely cool.
  • Strain and let sit to completely drain all the water.
  • Place in a large bowl with the tomatoes, reserved dressing and the mint.
  • salt & pepper to taste.
  • Serve chilled or at room temperature.
  • Enjoy!

Nutrition Facts : Calories 151.9, Fat 9.7, SaturatedFat 1.4, Sodium 305.1, Carbohydrate 16.4, Fiber 3.3, Sugar 1.8, Protein 3.8

ASPARAGUS-TOMATO SALAD WITH DRESSING



Asparagus-Tomato Salad with Dressing image

This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
12 fresh asparagus spears, cut into 1-1/2-inch pieces
3 small tomatoes, seeded and diced
1 small red onion, sliced

Steps:

  • In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

SALMON WITH ASPARAGUS AND CHERRY TOMATOES



Salmon With Asparagus and Cherry Tomatoes image

This is an easy recipe I saw demonstrated at Central Market in Austin. I tried it at home and it is very easy, quick and delicious. I like serving this with white rice cooked in chicken broth.

Provided by bons2759

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb salmon fillet (skinless)
2 cups asparagus, cut into 1 inch pieces (about 8 spears)
2 cups cherry tomatoes, cut into quarters (about 10)
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice (about 1/2 a lemon)
1/2 teaspoon kosher salt, to taste
1/4 teaspoon black pepper, to taste

Steps:

  • Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside.
  • Rinse the Salmon fillet in cold water and pat dry with paper towel.
  • Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms.
  • Turn the fillet over and lower heat to medium. Cook for 3 more minutes.
  • Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
  • Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.

ASPARAGUS AND GRAPE TOMATO SALAD



Asparagus and Grape Tomato Salad image

This colorful, light salad was a hit at our church's cooking club. It's easy to assemble and delicious, too. -Dorothy Buhr, Ogden, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

1 pound fresh asparagus, cut into 1-inch lengths
1 small zucchini, halved and sliced
1 cup grape or cherry tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon seasoned salt
1/4 teaspoon Dijon mustard
1/4 cup shredded Parmesan cheese, optional
2 tablespoons sunflower kernels, toasted, optional

Steps:

  • Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water., In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley. , Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels if desired.

Nutrition Facts : Calories 81 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • For the best flavor, use fresh asparagus and cherry tomatoes.
  • If you don't have a steamer, you can boil the asparagus in a pot of salted water for 3-4 minutes, or until tender-crisp.
  • To save time, you can use pre-cooked shrimp.
  • If you don't have fresh herbs, you can use 1/2 teaspoon of dried thyme or oregano.
  • Serve the salad immediately, or chill it for up to 2 hours before serving.

Conclusion:

This Easter Asparagus Salad with Shrimp and Cherry Tomatoes is a delicious and refreshing dish that is perfect for spring and summer gatherings. It is easy to make and can be served as a main course or a side dish. The combination of asparagus, shrimp, cherry tomatoes, and feta cheese is a delightful blend of flavors and textures that will please everyone at your table.

Note: This recipe is for 4 servings. You can easily double or triple the recipe to feed a larger crowd.

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