Asparagus, Shrimp and Spring Pea Salad

As a sweet contrast to the earthy asparagus, use sweet peas, whether shelled English peas, snow peas or sugar snap peas.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 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)

Directions

1. 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.
2. Stir in the chives and parsley; set aside.
3. Arrange asparagus on a serving platter; spoon 1/3 of the vinaigrette over top.
4. In a bowl, combine the peas and shrimp.
5. Whisk the remaining vinaigrette again and toss with the peas and shrimp.
6. Spoon mixture over the asparagus and garnish with chopped egg yolks and additional chives, if desired.