Peppery Asparagus Shrimp Tossed Salad

You can't beat shrimp with fresh asperagus or any
dish made with fresh asparagus for that matter.

Ingredients:
8-ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
3 cups cooked brown rice, chilled
8-ounces peeled, deveined, cooked shrimp
3 tablespoons chopped oil-packed dried tomatoes, drained
2 tablespoons sweet-hot mustard
1/4 cup sliced almonds, toasted
Coarsely ground fresh pepper (optional)

Directions:
1. In a covered saucepan, cook asparagus in a small amount of boiling water for 3 to 6 minutes or until crisp-tender; drain.
Rinse under cold water; drain again.

2. In a large bowl, toss together asparagus, rice, shrimp, and tomato.
Add mustard; toss lightly to coat. Divide mixture among four dinner plates. Sprinkle each serving with some of the toasted almonds.
If desired, sprinkle with freshly ground pepper.