White Wine Shrimp with Roasted Rainbow Carrots and Yogurt Herb Sauce

For the asparagus:

Preheat the oven to 425 degrees Fahrenheit. 

Next, prepare the asparagus. Hold the middle of the asparagus in your left hand and the smooth stem in your right hand. Use a snapping motion to snap off the “tough” ends of the asparagus. 

Place the prepared asparagus on a sheet tray lined with parchment paper. Drizzle with olive oil, salt and pepper.

Place the tray in the preheated oven and roast for about 20-25 minutes, or until the asparagus is tender and beginning to brown / char slightly.

For the sauce:

Combine all the sauce ingredients in a bowl and whisk. Taste for seasoning. 

For the shrimp:

Heat the oil in a skillet over high heat. Pat the shrimp dry with a paper towel and add the shrimp in a single layer to the pan. Sprinkle it with salt and pepper. Cook for about 90 seconds on the first side then flip the shrimp once the bottom has just started to turn light pink.

Season the other side with salt, pepper, and add in the minced garlic and sundried tomatoes. Cook for another minute. Add in the wine and cook for about 1 minute until it has reduced then turn off the heat. 

To serve: drizzle the yogurt sauce over the asparagus and top with shrimp. Enjoy!