In a medium skillet, place the asparagus and add the chicken or vegetable broth along with enough water to cover them.

Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 5 minutes or until the asparagus are crisp-tender.

Be careful not to overcook them.

Transfer the cooked asparagus to a shallow bowl, reserving the cooking liquid in the skillet.

Bring the reserved cooking liquid back to a boil over high heat.

Add the shrimp and cook for about 2 minutes or until they turn pink.

Once cooked, remove the shrimp from the skillet, let them cool, then shell them and add them to the bowl with the asparagus.

In a small bowl, whisk together the olive oil, fresh lemon juice, salt, pepper, chopped parsley, and dried thyme to make the dressing.

Pour the dressing over the salad of asparagus and shrimp.

Add the diced tomato and thinly sliced mushrooms to the bowl as well.

Gently toss everything together until evenly coated with the dressing.

Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.

Serve the Madrid-inspired Asparagus and Shrimp Delight cold and enjoy the delightful combination of flavors and textures!