Ingredients
1/4
cup white wine vinegar
1/4
cup chopped fresh chives
2
pounds asparagus, trimmed, cut into 1 1/2-inch pieces
4
heads of Bibb lettuce, torn into bite-size pieces (about 24 cups)
1
1/4 pounds cooked bay shrimp
3
cups halved cherry tomatoes
Directions
1.
Whisk first 5 ingredients in medium bowl. Season dressing with salt and pepper.
2.
Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well. (Dressing and asparagus can be made 1 day ahead. Cover separately and chill.)
3.
Toss lettuce with half of shrimp, half of tomatoes, and half of asparagus in large shallow bowl. Top salad with remaining shrimp, tomatoes, and asparagus. Drizzle salad with dressing and serve.
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