1. Cook the asparagus Snap off the woody ends and cut the stalks into 1-inch pieces, keeping the tips separate.

Bring a large pot of salted water to a boil. Cook the stalks for about 8 minutes, then add the tips and cook another 4–5 minutes until crisp-tender. Drain and let cool.

Tip: For brighter green color, drop the asparagus into ice water right after draining.

2. Prep the rest of the vegetables Dice the avocado and squeeze a little lemon juice over it so it doesn’t brown. Remove the seeds from the tomato and dice it. Thinly slice the spring onions.

Add everything to a large bowl.

3. Make the vinaigrette Whisk together the vinegar, Dijon, olive oil, salt, and pepper. Reserve 2 tablespoons for later.

4. Assemble Add the cooled asparagus to the bowl. Pour most of the dressing over the vegetables and gently toss. Let it sit for 5 minutes so the asparagus can soak up some of the flavor.

5. Add the shrimp If the shrimp are on the larger side, slice them in half lengthwise. Arrange them on top of the salad rather than mixing them in — it looks nicer and keeps them from breaking apart.

6. Finish Drizzle the reserved dressing over the top. Add a little extra black pepper and another squeeze of lemon if you like.