Ingredients Edit

Directions Edit

  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.
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