Pink Grapefruit Salad

Preparation:

Preparation: Clean the asparagus by depriving them of the woody part of the stems. Wash them carefully, then tie them in a bunch with white kitchen string and, finally, put them to boil standing up in a saucepan with 2 inches of hot, salted water when boiling. Boil, but separately, also the shrimp tails. Divide the grapefruits in half with a horizontal cut and empty them of the pulp. Remove the seeds and the white skin from the latter, then cut it into cubes (do these operations by holding the pulp over a bowl, in order to collect the juice). Clean the lamb's lettuce, depriving it of the apical radicle and washing it very well in more water. Coat the pink grapefruit halves with their diced pulp, mixed with the boiled shrimp tails and the asparagus (use only the tips), decorate with the lamb's lettuce. Emulsify the grapefruit juice collected in the bowl well with eight spoonfuls of extra virgin olive oil and a pinch of salt and one of pepper. Then bring the grapefruit halves to the table, neatly arranged on individual plates and, in a separate bowl, the condiment that each diner will use as desired.