Warm Entree Salad of Tomato, Asparagus, Olives, and

Name: Warm Entree Salad of Tomato, Asparagus, Olives, and Cannellini -
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 teaspoons butter; 1 12 lbs large raw shrimp, tail on; fresh ground pepper; 1 tablespoon olive oil; 4 garlic cloves, minced; 2 lbs asparagus (green is better); 1 lb vine-ripened cherry tomatoes; 12 kalamata olives, pits removed and coarsely chopped; salt & freshly ground black pepper; 1 tablespoon sweet chili sauce; 2 teaspoons balsamic vinegar; 540 ml cannellini beans, rinsed and drained; ⅓ cup chopped fresh flat-leaf parsley; ¼ cup parmesan cheese, shavings for serving (to taste)

Servings: persons

2 teaspoons olive oil
2 teaspoons butter
1 12 lbs large raw shrimp, tail on
fresh ground pepper
1 tablespoon olive oil
4 garlic cloves, minced
2 lbs asparagus (green is better)
1 lb vine-ripened cherry tomatoes
12 kalamata olives, pits removed and coarsely chopped
salt & freshly ground black pepper
1 tablespoon sweet chili sauce
2 teaspoons balsamic vinegar
540 ml cannellini beans, rinsed and drained
⅓ cup chopped fresh flat-leaf parsley
¼ cup parmesan cheese, shavings for serving (to taste)

1
To prepare the asparagus, break the tough ends off.
2
Cut off the tips and save together.
3
Cut the stalks into 1 inch lengths and mix with the tomatoes.
4
Halve or quarter half of the cherry tomatoes.
5
Toss with the balsamic vinegar, pitted chopped olives, and asparagus stalks.
6
Set aside.
7
Heat the oil and butter in a large frying pan over medium high heat.
8
(Or, heat a greased grill pan or barbecue to medium high.)
9
Cook the shrimp until almost done, about 2 minutes each side, in batches if necessary.
10
Set aside and keep warm.
11
On another burner make the warm tomato, asparagus and olive salad:.
12
Heat the oil and garlic in a large frying pan over medium heat; cook for about 2 minutes or until the garlic is fragrant.
13
Add the tomatoes, olives, asparagus, chili sauce, vinegar and salt and pepper.
14
Cook, stirring occasionally, for about 8 minutes or until tomatoes are softened and the asparagus are crisp and bright.
15
Stir in the beans, parsley, shrimp, and asparagus tips and cook for about 2 minutes or until shrimp is done and asparagus tips are just soft.
16
Sprinkle with parmesan shavings and serve with hot rice.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 teaspoons butter, 1 12 lbs large raw shrimp, tail on, fresh ground pepper, and more.

Yes, Warm Entree Salad of Tomato, Asparagus, Olives, and Cannellini - falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Entree Salad of Tomato, Asparagus, Olives, and Cannellini -

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions