1/2 c. Miracle Whip salad dressing
1/4 lb. cooked tiny shrimp
1/2 c. diced cucumber
1/2 c. pitted California ripe olives, sliced
1/4 c. sliced green onions
1/4 c. diced red pepper
1/4 tsp. dill weed, crushed
Freshly ground pepper to taste
1 can (15 oz.) Del Monte extra long tender green asparagus spears, drained
Lemon wedges

Combine first 8 ingredients. Arrange asparagus on serving plate; spoon shrimp salad over asparagus. Garnish with lemon wedges. Serve chilled. Serves 4.