1 cup jasmine rice
1/8 t salt
4 t olive oil
1 1/2 t sesame oil
2 lbs asparagus trimmed
1/4 cup reduced sodium soy sauce
2 t seasoned rice vinegar
1 large green onion
1 lb large shrimp, shelled and deveined
1/8 t crushed red pepper
Preheat oven to 450. Prepare rice as labeled.
Mix together salt, 2 t olive oil, and 1 t sesame oil toss with sparagus and roast until tender, about 10-12 minutes.
Mix in a small bowl soy sauce, vinegar, green onion, and remaining sesame oil and set aside.
In skillet on high heat, add oil and shrimp. Sprinkle with red pepper and cook until opaque, about 3 minutes.
Arrange shrimp and asparagus on plates and drizzle with dressing.
I may substitute broccoli if there is not any fresh asparagus around.