Lovely Shrimp Pasta Salad

Ingredients

 * 1 lb fresh asparagus spears, rinsed and trimmed
 * 1 papaya, peeled, halved and pitted
 * ⅓ cup light sour cream
 * ¼ cup mango nectar
 * 1½ tbsp mango chutney
 * grated peel of 1 lemon
 * 6 oz fusilli or rotelle pasta, cook, rinse, drain and cool
 * ⅓ lb small cooked shrimp
 * ¼ cup sliced scallions
 * 8 leaves bibb or boston lettuce
 * lemon wedges
 * fresh mint

Directions

 * 1) Cook asparagus to crisp-tender 3 – 5 minutes covered in boiling water.
 * 2) Reserve 12 spears and chop the remainder in 1 inch pieces.
 * 3) Cut half of papaya into 8 – 12 thin, lengthwise slices, the remaining into bit-size pieces.
 * 4) In large bowl mix sour cream, nectar, chutney and lemon peel.
 * 5) Stir in pasta, then asparagus and papaya pieces, shrimp and scallions.
 * 6) Chill briefly.
 * 7) Divide pasta mixture over lettuce leaves on four plates.
 * 8) Arrange reserved papaya and asparagus spears.
 * 9) Garnish with lemon twists or wedges and fresh mint, if desired.