Asparagus, Shrimp and Spring Pea Salad

• 3 tablespoons white wine vinegar
• 2 teaspoons prepared mustard, preferably Dijon style
• 3 tablespoons mayonnaise
• salt & freshly ground black pepper
• 12 cup olive oil
• 2 tablespoons fresh chives, chopped (plus additional for garnish)
• 2 tablespoons fresh parsley, chopped
• 1 12 lbs asparagus, cooked and cooled in an ice bath
• 34 cup fresh peas or 34 cup snow peas or 34 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)

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.

white wine vinegar, style, mayonnaise, salt, olive oil, fresh chives, fresh parsley, fresh peas, shrimp, egg yolks

Taken from www.food.com/recipe/asparagus-shrimp-and-spring-pea-salad-406832 (may not work)