Blanch asparagus in boiling water for 1-2 minutes. Drain (reserving water) and transfer to a 9x13 baking dish and arrange in an even layer. Partially cook shrimp in the same water for 30-60 seconds. Drain and spread over the asparagus. Sprinkle with tomatoes and cheese. Drizzle completely with dressing, making sure that the dressing covers the baking dish to prevent sticking. Bake for 8-10 minutes, or until the cheese begins to melt and the dressing is heated through.
Time to Prepare: 15 minutes
Nutritional Information: 397 calories (percent of calories from fat, 62), 28g protein, 11g carbohydrates, 2g fiber, 27g fat (6g saturated fat), 189mg cholesterol, 729mg sodium
Submitted By: Kyle
Original Source: Atlanta Journal-Constitution, "5:30 Challenge"
This is a GREAT dish. Really nice flavor. Perfect for summer time when it's raining and you can't grill. The first time I made it, I was still thinking about it the next morning! I serve it with cous-cous.