Ingredients
8-ounces asparagus, trimmed and cut into 1-1/2-inch pieces
3  cups cooked brown rice, chilled
8-ounces peeled, deveined, cooked shrimp
3  tablespoons chopped oil-packed dried tomatoes, drained
2  tablespoons sweet-hot mustard
1/4  cup sliced almonds, toasted
   Coarsely ground fresh pepper (optional)

Directions
1. In a covered saucepan, cook asparagus in a small amount of boiling water for 3 to 6 minutes or until crisp-tender; drain. Rinse under cold water; drain again. 

2. In a large bowl, toss together asparagus, rice, shrimp, and tomato. Add mustard; toss lightly to coat. Divide mixture among four dinner plates. Sprinkle each serving with some of the toasted almonds. If desired, sprinkle with freshly ground pepper. Makes 4 main-dish servings. 
  
Test Kitchen Tip: If you start with fresh shrimp for the salad, you’ll need 12 ounces shrimp in shells to yield 8 ounces cooked and cleaned shrimp

Source:  Better Homes & Gardens