Simmer asparagus and petite peas in water seasoned with salt until tender. Drain well. Rub a saute pan with garlic. Heat 1 tablespoon oil and saute over medium heat the garlic and scallions. Add another tablespoon oil. Add shrimp and saute 2 minutes. To greens in salad bowl, drizzle on 1 tablespoon oil and lemon juice. Season with salt and black pepper. Toss together well. On each serving plate pile some greens. Top with shrimp mixture. Arrange asparagus mixture around shrimp and top with chopped chives. Season lightly with salt and pepper to taste. Serve immediately.
