Rock shrimp are small and a bit sweet. You can also use small regular shrimp.

　　

Ingredients

serves 4

　　Coarse salt

　　1 bunch asparagus (about 1 pound), trimmed

　　1 cup jasmine rice

　　1 1/2 teaspoons toasted sesame chile oil

　　2 teaspoons olive oil

　　1 pound rock shrimp, peeled

　　2 tablespoons plus 1 teaspoon fresh lemon juice

　　Freshly ground pepper

　　1/2 cup sliced almonds, toasted

　　1 tablespoon freshly grated lemon zes

　　

Step 1

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch the asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath to stop the cooking. Drain well; pat dry. Cut the spears on the diagonal into thin pieces; set aside.

　　

Step 2

Bring the rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until the liquid is absorbed and the rice is tender, about 10 minutes; set aside.

　　

Step 3

Heat the sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add the shrimp; stir to coat. Stir in the lemon juice, and season with salt and pepper; cook until the shrimp are pink and cooked through, about 3 minutes. Stir the shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.