Asparagus and shrimp in a light vinaigrette makes a perfect dish for an elegant luncheon. Serve over a mix of greens or with an orzo or couscous salad. Photo credit: Amy Johnson from She Wears Many Hats.
Cook asparagus in boiling water in large saucepan 3 to 4 minutes or just until tender-crisp. Immediately place in bowl of ice water until cold. Repeat cooking and chilling process with shrimp. Drain well. Place in large bowl
Meanwhile, toast dill seed in small skillet on medium heat 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting
Mix oil, lemon juice, shallot, dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Add to asparagus and shrimp; toss to coat well. Serve immediately