Asparagus, Shrimp and Spring Pea Salad

The Washington Post, April 14, 2004

• • Cuisine: American
• • Course: Salad

Summary:

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

6 servings

Ingredients:

For the vinaigrette

• • 3 tablespoons white wine vinegar
• • 2 teaspoons prepared mustard, preferably Dijon style
• • 3 tablespoons mayonnaise
• • Salt and freshly ground black pepper
• • 1/2 cup olive oil
• • 2 tablespoons snipped chives, plus additional for garnish
• • 2 tablespoons chopped fresh parsley

For the salad

• • 1 1/2 pounds asparagus, boiled or steamed and cooled in an ice bath
• • 3/4 cup fresh peas or tightly packed snow peas or sugar snap peas , cooked and then cooled in an ice bath
• • 1 pound cooked shrimp, chilled
• • 2 hard-cooked egg yolks, chopped (optional)

Directions:

For the vinaigrette: In a bowl, whisk the vinegar, mustard, mayonnaise and salt and pepper to taste, then slowly add the oil in a thin stream, whisking until completely incorporated. Add the chives and parsley and combine. Set aside.

For the salad: Arrange the asparagus on a platter. Whisk the vinaigrette to recombine and spoon about 1/3 of it over the asparagus. Set aside.

In a bowl, combine the peas and shrimp. Pour the remaining vinaigrette over the top, toss gently to combine and spoon the shrimp mixture over the asparagus. If desired, top with the chopped egg yolks and garnish with the chives. Serve immediately.

Recipe Source:

From Lisa Yockelson.

314 calories, 25g fat, 3g saturated fat, 150mg cholesterol, 267mg sodium, 4g carbohydrates, 3g dietary fiber, n/a sugar, 19g protein.