Pesto Shrimp with Asparagus and Gnocchi; opinion on ad and tiny flowers

I actually used both white and green asparagus in this dish, but, as they are cooked differently I only listed the green in the recipe.

We had white asparagus for the starter and we had too many…. so, after they were cooked (properly for white asparagus), I tossed them in the skillet with the shrimp.

Yes, now we’re eating two kinds of asparagus at the same meal.

Sadly, I think the season is coming to an end.

Regarding the ads…

I am told the video ad is now working. I believe it’s being inserted after the 3rd paragraph which is before the recipe.

So – is it annoying? Easy to get past? Short? Long?

There is an option to have it after the last paragraph of the post, rather than at the beginning…. Would that be a better choice?

I await your opinions.

Pesto Shrimp with Asparagus and Gnocchi

Total time: 30 minutes

Ingredients:

4 tbs pesto

1 tbs salad olive oi

2 tbs fresh, chopped basil leaves

Instructions:

Cook gnocchi in boiling water just until it floats, 1 – 2 minutes.

Drain and immediately put in a hot skillet,big enough to hold it all in a single layer.

Add 1 tbs olive and toss to coat. Fry over medium heat, tossing frequently, until lightly browned.

Sauté green garlic and asparagus in remaining 1 tbs olive oil in another skillet until tender, 6 – 8 minutes.

Add shrimp and sauté until they start to curl and turn opaque.

Remove from heat.

When gnocchi is ready remove from heat and combine with shrimp / asparagus in the larger skillet.

Add pesto, salad olive oil and stir to combine.

Add basil leaves and serve.

While I wait you can admire some more tiny flowers.

These are the smallest. I took a photo so I could enlarge it in order to see them…

They’re between 1/16th and 1/8th inch.

These little blue flowers are always singles and always nestled down into the grass.

I love spring.

Last update on May 13, 2016

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