It is difficult to find good asparagus right now.  There is really not much out there but I found and bought some poor lonely, skinny asparagus that desperately needed some TLC.  This dish is easy, as most of my dishes are, but it is also fresh, and has an abundance of flavors, colors and textures.    


½ lb fresh asparagus
8oz Egg noodles (half a packet)
¼  Cup extra virgin olive oil
½ Small onion – finely chopped
1 tbsp Lemon juice
½  lb Medium cooked shrimp
½ lb Fresh mushrooms, sliced
½ lb Cherry tomatoes, halved
¼ Cup grated Parmesan cheese
Salt and pepper to taste


In a saucepan, boil asparagus until tender; rinse with cold water, chop and set aside.

Bring a pot of salted water to boil, place the noodles in the pot and return to a rolling boil; cook until al dente.

In a large skillet, sauté onion in half of the olive oil over medium-low heat until the onion has softened and becomes translucent.

Put remaining olive oil and lemon juice in the skillet.  Place the mushrooms and tomatoes into the skillet, cook until mushrooms are tender.  Add the shrimp and asparagus and cook on medium heat for about 5 minutes.  Add salt and pepper to taste.

Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Add more salt and pepper to if needed.

I love the crunchy asparagus and sweet tomatoes of this dish.  With a glass of Estancia Pinot Grigio it was a lovely meal to enjoy on a weekday night.