Emeril's Asparagus and Poached Shrimp Salad with Green Goddess Dressing

Celebrate Spring With This Easy Meal

Emeril Lagasse prepares a delicious dish perfect for the spring season.

From the kitchen of Emeril Lagasse

Ingredients

2 tablespoons liquid crab boil, such as Zatarain's

½ cup salt plus 1 teaspoon

2 bay leaves

2 lemons, cut into quarters

1 pound large shrimp, peel on, headless and deveined

1 bunch (about 1 pound) jumbo asparagus, woody portion of the stem removed

2 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped

1/2 cup prepared or homemade mayonnaise

1/4 cup sour cream

2 tablespoons thinly sliced fresh chives

2 tablespoons minced flat-leaf parsley

2 teaspoons minced fresh tarragon leaves

1 teaspoon finely chopped fresh basil

1 tablespoon minced shallots

1 tablespoon freshly squeezed lemon juice

Freshly ground black pepper

2 hard boiled eggs

Chervil, for garnish optional

Cooking Directions

To boil the shrimp:

Place an 8-quart stockpot filled with water over high heat and bring to a boil. Add the crab boil, salt, bay leaves, and squeeze the lemon quarters into the pot, placing the lemon rinds and pulp in the mixture as well. Once the water boils, cook for 15 to 20 minutes. While the mixture is boiling, use kitchen shears to cut the backs of the shrimp and remove the vein if necessary.

Add the shrimp to the boil turn off the fire and let the shrimp sit in the hot boil for 4 minutes. Remove the shrimp from the boil and place in an ice bath. When cool, remove the shells and place the shrimp in the refrigerator until well chilled.

Set up a steamer, fill the bottom with water and bring to a boil. Peel the asparagus, starting about 2 inches down from the tip of the stalk. If necessary cut the asparagus to fit into your steamer basket. Season with salt and pepper. Cover and steam until the asparagus are bright green and crisp tender, 4 to 6 minutes. Remove from the steamer and place asparagus in an ice bath until cool. Once cool, place the asparagus on a paper towel lined plate and refrigerate until well chilled.

Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use immediately or store, covered, in the refrigerator, for up to 2 days.

Finely chop the egg and set aside.

In a medium mixing bowl combine the shrimp with half of the Green Goddess Dressing and toss well to coat.

Divide the asparagus evenly between 4 plates, spoon one quarter of the shrimp over the asparagus, sprinkle the chopped egg over the shrimp, drizzle the remaining dressing around the plate and garnish with chervil sprigs or chopped parsley.

This recipe was styled by chef Karen Pickus for Good Morning America.