Asparagus: Wash Asparagus then cut ½ inch off the bottom of the Asparagus. Steam Asparagus in a steamer, or in a pan on the stove with ½ inch of water in the bottom of the pan, and covered with a lid. If you are steaming in the pan, check occasionally to ensure there is a little water in the bottom of the pan, or your Asparagus will burn. Only steam until a fork goes all the way through the middle of an Asparagus spear (about 8 to 15 minutes). Do not overcook the Asparagus, or else they will get mushy. When cooked, remove from steamer, and place on a board or plate to cool completely.
Shrimp: Cook peeled fresh shrimp by steaming, using the same method as used for the Asparagus. You will know when the Shrimp is cooked, because they will turn fully pink in color. If unsure if they are cooked through, simply cut one in half and check the middle. It will only take a few minutes to steam the Shrimp. When cooked, remove from pan, and set on a board or plate to cool completely.
Combine Salad Ingredients:
Cut Tomatoes into bite-sized wedges, then place in large salad bowl.
Cut Lemon into slices, and place into the salad bowl with the Tomatoes.
Dice Onions, and place into the salad bowl.
Chop fresh Cilantro, and place into the salad bowl.
Chop fresh Basil, and place into the salad bowl.
Cut cooled Asparagus into one-inch (bite-sized) pieces, and place into the salad bowl.
Put the cooled Shrimp into the salad bowl.
With two spoons, mix salad together briefly.
Combine Dressing Ingredients:
Combine the following in a bowl large enough to whisk ingredients:
Olive Oil, White Wine Vinegar, Lemon Juice, Sugar, Salt
Whisk until blended.
Pour over salad.
With two spoons, toss the salad with dressing, until mixed.
Tip: The longer this sits in the refrigerator marinating, the better it tastes. The second day that the salad is in the refrigerator it peaks in flavor, so if you have a chance to make it ahead of time, do it.