Boil 4 cups of water in a large pot. When the water boils, add in shrimp and asparagus. Take the pot off the heat and cover. Let it rest for 5 minutes and then drain.
Meanwhile, mix together the sauce. In a small bowl, combine chopped eggs, Apple Cider Vinegar, oil, and mustard and whisk until it emulsifies into a mayo like consistency. Add Splenda, lemon, pickles, Parsely, salt and pepper. Then add a splash of fresh lemon juice.
Serve the steamed shrimp and asparagus with the gribiche drizzled on top.
Tips and Tricks for Shrimp and Asparagus Gribiche
Buy frozen shrimp to make the recipe come together faster.
When buying asparagus, look for bright green stalks that are firm and unwilted.
Buy your asparagus on the day you plan on cooking this meal. Asparagus doesn't have a long shelf life.
Serve this meal immediately so the asparagus stays tender fresh and the shrimp don't get rubbery.
The gribiche will keep for 2-3 days in the fridge at most. It will not freeze well.
This does include hard-boiled eggs, so make sure you've done a little planning ahead and you already boiled those earlier in the day. Or you can boil them on your meal prep day.
Most grocery stores have salad bars and you can just buy hard-boiled eggs from the salad bar. Or better yet, look in the Deli area, and you can buy already cooked hard-boiled eggs when you buy your asparagus.
Shrimp and Asparagus Gribiche https://twosleevers.com/shrimp-asparagus-gribiche/