Asparagus Salad with Shrimp

Ingredients

• 1 pound asparagus, woody stem ends removed
• 1/2 pound pink salad shrimp, cooked, shelled
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1 Tbsp lemon juice, more to taste
• 1 Tbsp minced fresh parsley
• Salt and black pepper to taste

Directions

1. Fill a medium pot with water, bring it to a boil, and season it generously with salt. Drop in the asparagus and cook for 3 minutes, then lift it out with a slotted spoon and transfer it to ice water so it cools quickly.
2. Use the same boiling water for the shrimp. If the shrimp are already cooked, give them 30 seconds, just long enough to take off the chill. If they are raw, cook them for 2-3 minutes, until they are done all the way through. Take the shrimp out of the water and place them in a large bowl.
3. Cut the asparagus on a thin diagonal as you work toward the tips, then leave each tip whole. It’s a small thing, but it makes the salad look much prettier.
4. Add the asparagus to the bowl with the shrimp. Spoon in the remaining ingredients and toss gently to bring everything together. Season with salt and black pepper to taste, and add more lemon juice if you’d like.