Prep 10 mins
Cook 5 mins
As a sweet contrast to the earthy asparagus, use sweet peas, whether shelled English peas, snow peas or sugar snap peas.
For the vinaigrette
- 3 tablespoons white wine vinegar
- 2 teaspoons prepared mustard, preferably Dijon style
- 3 tablespoons mayonnaise
- salt & freshly ground black pepper
- 1⁄2 cup olive oil
- 2 tablespoons fresh chives, chopped (plus additional for garnish)
- 2 tablespoons fresh parsley, chopped
For the salad
- 1 1⁄2 lbs asparagus, cooked and cooled in an ice bath
- 3⁄4 cup fresh peas or 3⁄4 cup snow peas or 3⁄4 cup sugar snap pea, cooked and then cooled in an ice bath
- 1 lb cooked shrimp, chilled
- 2 hard-cooked egg yolks, chopped (optional for garnish)
- Prepare the vinaigrette by whisking together the vinegar, mustard, mayonnaise and seasoning with salt and pepper; slowly stream in the olive oil while continuing to whisk.
- Stir in the chives and parsley; set aside.
- Arrange asparagus on a serving platter; spoon 1/3 of the vinaigrette over top.
- In a bowl, combine the peas and shrimp.
- Whisk the remaining vinaigrette again and toss with the peas and shrimp.
- Spoon mixture over the asparagus and garnish with chopped egg yolks and additional chives, if desired.
The presentation is beautiful. However, for some reason the flavor combination in the dressing was not to our liking. Maybe too much tartness from the vinegar?? Thanks, though; always appreciate a new recipe to try.