1 1/2 lb. asparagus, peeled
1/2 c. water
1 slice lemon
1 sprig parsley
5 pepper corns
1/2 tsp. salt
16-20 sm. shrimp
1/2 c. mayonnaise
1/2 c. sour cream
1/2 tsp. lemon juice
1/2 tsp. dry mustard
1/2 tsp. prepared horseradish, optional
1 tbsp. gin
Freshly ground black pepper
Salt
Lettuce leaves

Blanch the asparagus and drain it on paper towels. Cut off the tips. Cut the stems diagonally into 2 inch pieces. Place tips and stem pieces in a large bowl and set aside.

Combine the water, lemon slice, parsley, peppercorns and salt in a medium saucepan. Heat to boiling; reduce the heat. Add the shrimp and simmer, uncovered, until they turn pink, about 4 minutes. Drain, cool slightly, then shell and devein the shrimp and add them to the asparagus.

Combine the mayonnaise with the sour cream in a medium bowl. Beat in the lemon juice, mustard, horseradish, gin, salt and pepper to taste. Spoon this dressing over the asparagus and shrimp; toss well. Serve on lettuce leaves. Serves 4.