Shrimp and Asparagus With Sorrel

• 3 tablespoons unsalted butter
• 5 ounces sorrel, leaves only, cut across into thin strips (about 3 cups), or substitute watercress
• 2 pounds asparagus, tough parts of stems broken off, remaining portions peeled and cut into 1-inch lengths
• 1 1/2 pounds medium shrimp, peeled and, if desired, deveined, or 1 1/4 pounds cleaned
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 4 cups cooked white rice

1. Melt butter over low heat in large frying pan.
2. Add sorrel, and cook, stirring occasionally, for 2 to 3 minutes, until sorrel is wilted.
3. Turn up heat.
4. Add asparagus and shrimp.
5. Cook for 2 minutes, stirring, until shrimp begin to change color.
6. Add 1/2 cup water, and cover.
7. Cook, stirring once, for 5 minutes.
8. Shrimp should be cooked through, but not tough, and asparagus tender.
9. Season with salt and pepper, and serve over rice.

unsalted butter, sorrel, remaining portions, shrimp, kosher salt, freshly ground black pepper, white rice

Taken from cooking.nytimes.com/recipes/6859 (may not work)