1 pound California jumbo asparagus
1 medium papaya halved, seeded and peeled
1/3 cup light sour cream
1/4 cup papaya or mango nectar
1 1/2 tablespoons bottled mango chutney
grated peel of 1/2 lemon
6 ounces dry Fusilli, Rotelle or other curly pasta, cooked, rinsed and drained (about 3 cups cooked)
1/3 pound small shelled and cooked shrimp
1/4 cup green onions
8 Boston or Bibb lettuce leaves
1 medium papaya halved, seeded and peeled
1/3 cup light sour cream
1/4 cup papaya or mango nectar
1 1/2 tablespoons bottled mango chutney
grated peel of 1/2 lemon
6 ounces dry Fusilli, Rotelle or other curly pasta, cooked, rinsed and drained (about 3 cups cooked)
1/3 pound small shelled and cooked shrimp
1/4 cup green onions
8 Boston or Bibb lettuce leaves
Preparation
Trim or break off jumbo asparagus spears at the tender point and rinse.
In a large skillet, cook asparagus until crisp-tender, about 3 to 5 minutes. Do not overcook. Drain and rinse under cold water.Chill and set aside 12 spears; cut remaining asparagus into 1 inch pieces.
Remove seeds and cut half of papaya into eight 12 thin, lengthwise slices - chill. Cut remaining half into bite-size pieces.
In large bowl, combine sour cream, nectar, chutney and lemon peel. Add cooled pasta, mix well. Stir in asparagus and papaya pieces, shrimp and green onions. Chill briefly.
To serve, spoon pasta mixture on lettuce leaves and arrange papaya and asparagus spears. Garnish with lemon twists or wedges and fresh mint, if desired.
Source: California Asparagus Commission
