Serve this asparagus and shrimp salad as a first course, part of a buffet or as main dish for lunch.

Poach 1 pound shrimp in equal parts white wine and water to cover. Chill. Steam 2 small, trimmed bunches of asparagus until crisp-tender; chill in ice water, drain and cut to 2 to 3 inch lengths. Toss 2 large bunches watercress with half vinaigrette (recipe follows) and place on plate. Toss shrimp and asparagus with remaining vinaigrette and place on top of watercress.

VINAIGRETTE:

Whisk together 2/3 cup light olive oil, 1/4 cup lemon juice plus 1 tablespoon red wine vinegar, 2 to 3 tablespoons freshly grated ginger, 1 teaspoon sugar and salt and freshly ground pepper to taste. Serves 4.