Ingredients:
1 pound asparagus
3/4 pound fresh shrimp, cooked and peeled
1/3 cup mayonnaise
1 tablespoon lemon juice
6 artichoke hearts, fresh cooked or canned
1 (16 ounce) bottle French dressing
1 hard cooked egg, peeled and pressed through a sieve
6 sprigs parsley
Directions:
1 Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
2 Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.
3 In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
4 Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
5 Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.
Makes 6 servings [Previous Recipe][Next
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