California Springtime Jumbo Asparagus Salad

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Serves about 2

1 bunch California jumbo asparagus
1 head of green leaf lettuce, washed/chopped
2 medium sized tomatoes sliced
1/4 pound cooked medium size shrimp
1 thinly sliced lemon

For the vinaigrette:
8 tablespoon olive oil
2-3 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon minced parsley

Mix vinaigrette ingredients and keep in a cool place. Steam Asparagus to tender-crisp and cool; place leaf lettuce on plates and add six slices of tomatoes to each plate, placing cooked asparagus between them. Place 5-6 shrimp around asparagus and garnish with lemon slices. When ready to serve, drizzle vinaigrette over the salad.

Note: Adapted from a recipe by the California Asparagus Commission.

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