1. Boil water in a pot. Add in shrimp and asparagus. Take the pot off the heat. Let it rest for 5 mins and then drain. 2. Mix the sauce. Combine chopped eggs, Apple Cider Vinegar, oil, and mustard and whisk. Add Splenda, lemon, pickles, Parsely, salt and pepper. Then add a splash of fresh lemon juice. 3. Serve the steamed shrimp and asparagus with the gribiche on top.