Ingredients
6
6 servings
- •1 pound fresh asparagus
- •0.75 pound cooked shrimp - peeled and deveined
- •0.33333298563957 cup mayonnaise
- •1 tablespoon lemon juice
- •6 artichoke hearts, drained
- •1 cup French dressing
- •2 hard-cooked eggs, chopped
- •6 sprigs fresh parsley
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 423
- Carbohydrate: 14g
- Fat: 33g
- Fiber: 3g
- Protein: 17g
- Sugar: 9g
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