• 2/3 cup GREEN GODDESS DRESSING, recipe follows
• 1 ripe Hass avocado, split, seeded, and peeled
• 1-1/2 pounds peeled, deviened and cooked shrimp cut into 1/2 inch chunks
• 1 medium cucumber, peeled, seeded and cut into 3/4 inch chunks
• 1/2 celery stalk, peeled and diced
• 1 to 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 head Boston or Bibb lettuce, trimmed and washed
• 1 pound cooked trimmed asparagus
• 1 medium vine-ripened tomatoes, cored and cut into 12 wedges
• 1 tablespoon finely chopped fresh chives

GREEN GODDESS DRESSING

• 3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped
• 3/4 cup prepared or homemade mayonnaise
• 1/4 cup sour cream
• 2 tablespoons thinly sliced fresh chives
• 2 tablespoons minced flat-leaf parsley
• 1-1/2 teaspoons minced fresh tarragon leaves
• 3/4 teaspoon finely chopped fresh basil
• 1 tablespoon minced shallots
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon kosher salt plus more
• Freshly ground black pepper