File today’s recipe under the “dinners we eat once a week” category. Much like the oven baked salmon recipe I shared a few weeks back, this easy and healthy shrimp and asparagus stir fry makes an appearance on our table more often than I’d like to admit. Who can blame me for defaulting to it? It’s quick to whip up, offers an additional dose of vegetables and I just can’t get enough of the tangy combination of ginger, soy sauce and shrimp. Add in a crisp glass of white wine and an evening warm enough to dine on our balcony and you’ve got the recipe for a perfect spring night as far as I’m concerned.
