What a great luncheon salad, especially when fresh asparagus and shrimp are at their peak. The salad is composed. First with the shrimp and asparagus mixed with a bit of mayonnaise. Then with sieved eggs, whole stalks of asparagus, and finally artichoke h
INGREDIENTS (for 6 servings):
- 1 pound fresh asparagus
- 3/4 pound cooked shrimp - peeled and deveined
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 6 artichoke hearts, drained
- 1 cup French dressing
- 2 hard-cooked eggs, chopped
- 6 sprigs fresh parsley
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.
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.
In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
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.
Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.