Asparagus, Shrimp And Spring Pea Salad

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3 tablespoons white wine vinegar

2 teaspoons prepared mustard, preferably Dijon style

3 tablespoons mayonnaise

Salt and freshly ground black pepper

1/2 cup olive oil

2 tablespoons snipped chives, plus additional for garnish

2 tablespoons chopped fresh parsley

1 1/2 pounds asparagus, boiled or steamed and cooled in an ice bath

3/4 cup fresh peas or tightly packed snow peas or sugar snap peas , cooked and then cooled in an ice bath

1 pound cooked shrimp, chilled

2 hard-cooked egg yolks, chopped (optional)

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