Spring Shrimp & Asparagus

Serves: 4-6


  • 2 cups mayonnaise
  • ¼ cup white wine vinegar
  • ¼ cup chopped fresh chives
  • 2 tbsp water
  • 2 garlic cloves, minced
  • 2 lbs asparagus, trimmed, cut into 1½-inch pieces
  • 4 small heads Bibb lettuce, torn bite-sized
  • 1¼ lb cooked shrimp, medium, peeled
  • 3 cups halved cherry tomatoes


  1. Whisk first 5 ingredients in medium bowl. Season dressing with salt and pepper.
  2. Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well.
  3. Toss lettuce with half of shrimp, half of tomatoes, and half of asparagus in large shallow bowl. Divide and place on 4-6 plates.
  4. Arrange remaining shrimp, tomatoes and asparagus on top of and around each salad. Drizzle with dressing and serve.

Prep tip: Dressing and asparagus can be made 1 day ahead. Cover separately and chill.