This dish is great over angel hair pasta. It is fresh and flavorful, with a nice toasty crunch from the sesame seeds.
Makes 6 servings.
1 lb fresh asparagus, with tough bottoms removed, tips cut off and set aside, and stalks cut into 1/2-inch pieces
8 oz clam juice
8 oz low-fat chicken broth
1 lb (about 20) medium-sized raw shrimp, deveined and tails removed
2 teaspoons sesame seeds, toasted
2 tablespoons fresh herbs such as parsley, tarragon, dill and/or basil
1 tablespoons lemon zest
1. Into slow cooker, put asparagus, clam juice, and chicken broth. Cover and cook on Low for 3 to 4 hours or on High for 1 to 2 hours. Uncover and place shrimp on top of asparagus. Recover and continue to cook 30 minutes on Low or 15 minutes on high, until shrimp are pink and cooked through.
2. Preheat oven to 400F. Put sesame seeds on a baking sheet, and put in the oven. Toast for 5 to 10 minutes or until seeds are lightly browned. Remove pan from oven and let seeds cool.
3. Stir in fresh herbs and lemon zest. Serve, sprinkling with toasted sesame seeds.