ASPARAGUS SHRIMP SALAD

FOR DRESSING:
1/2 cup salad oil
4 tablespoons vinegar
1 tablespoon basil
1 tablespoon chervil
1 tablespoon oregano
1 tablespoon parsley
1/4 teaspoon salt
1/8 teaspoon pepper
dash cayenne
SHRIMP AND ASPARAGUS:
1 lb shrimp, shelled and cleaned
1 1/2 lb asparagus, cleaned
1 thin lemon slice
TO SERVE:
1 medium tomato, diced
1/4 cup green onion, sliced
2 tablespoons minced parsley
lettuce leaves
1 ounce grated Monterey jack cheese

DRESSING:
Combine oil, vinegar, basil, chervil and oregano, parsley, salt, pepper, and cayenne.

SHRIMP AND ASPARAGUS:
Cook shrimp; drain and set aside.

Cook asparagus until crisp-tender; drain well.

Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice.

TO SERVE:
Combine tomato, onion, and parsley.

Drain shrimp and asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture.