1. Boil 4 cups of water. Add in shrimp and asparagus. Take the pot off the heat and cover. Let it rest for 5 minutes and then drain. 2. Combine eggs, Apple Cider Vinegar, oil, and mustard and whisk until it emulsifies. Add Splenda, lemon, pickles, Parsely, salt and pepper. Then add a splash of fresh lemon juice. 3. Serve with the gribiche drizzled on top.