Shrimp & Asparagus Salad

Spring on a plate. This shrimp and asparagus salad uses the season’s two best ingredients and ties them together with a punchy mayo dressing kicked up by horseradish and lemon. The horseradish is the sneaky brilliance here. It cuts through the rich mayo and wakes up the sweet shrimp without overpowering them, finishing each bite with a tingle rather than a burn.

The asparagus gets just a minute in boiling salted water, barely tender, still crisp, and bright green. Overcooked asparagus is sad asparagus, and the salad falls apart visually and texturally if you let it go limp. If you find purple asparagus tender enough to eat raw, skip the cook entirely.

Serve over Belgian endive spears or butter lettuce for a crisp base. Diced hard-cooked eggs on top finish it like a proper composed salad.

Pro Tips

• Shock the asparagus in ice water immediately after blanching. The cold stop locks in the green color and crispness.
• Use cooked, peeled shrimp at the small-to-medium size. Jumbo shrimp overwhelm the asparagus on the fork.
• Mix the dressing in a separate bowl first. Dumping mayo directly onto wet shrimp and vegetables leaves uneven coating.
• Salt the shrimp lightly before dressing. Pre-cooked shrimp often need a touch of seasoning to shine through the mayo.
• Let the salad rest 15 to 30 minutes in the fridge before serving. The flavors meld and the dressing thickens slightly.

Variations

• Avocado: fold in diced avocado just before serving for buttery contrast.
• Curry-spiced: replace the horseradish with 1 teaspoon mild curry powder for a retro coronation chicken twist.
• Bacon-loaded: top with crumbled crispy bacon for a smoky upgrade.