A good luncheon salad.  You can use bay shrimp as well.

Ingredients:

• 1 lb asparagus, woody stem ends removed
• 1/2 lb pink salad shrimp, cooked, shelled
• 1/4 c extra-virgin olive oil
• 1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic)
• 1 Tab lemon juice (more to taste)
• 1 Tab minced fresh parsley
• Salt and black pepper to taste

Directions: 

1. Bring a medium pot of water to a boil and salt it well.
2. Add the asparagus to the boiling water and boil for 3 minutes.
3. Use a slotted spoon to remove the asparagus to a bowl of ice water to cool.  (Or cook them until al dente in the microwave or a steam oven.)
4. Add the shrimp to the pot of boiling water (unless they are pre-cooked).
5. Boil them for 2-3 minutes, until barely cooked through.
6. Remove the shrimp.
7. Drain well.
8. Place them in to a large bowl.
9. Slice the asparagus spears thinly on the diagonal until you get close to the tip.
10. Cut the asparagus tips off in one piece. (They look prettier that way.)
11. Put the asparagus in the bowl with the shrimp.
12. Add the remaining ingredients and toss to combine.
13. Add salt and black pepper to taste.
14. Add more lemon juice if desired, to taste.

Alternate Dressing – Pink Mayonnaise Dressing

• 1/2 c mayonnaise
• 1 tsp tomato paste
• 1 garlic, crushed
• 1 Tab fresh dill, finely chopped
• salt and white pepper to taste

Mix well and toss with shrimp and asparagus.

Serves:  4

Source:  Simply Recipes: Elsie Bauer