Ingredient!
1 pound of fresh asparagus
3/4 pound of cooked shrimp – peeled and deveined
1/3 cup mayonnaise
1/3 cup mayonnaise
6 chronic heart, drained
1 cup of French dressing
2 hard boiled eggs, chopped
6 sprigs of fresh parsley
Preparation!
Cook asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
Boil and clean shrimp. Again, the best six and dice reserve the rest. 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 of French dressing.
Place shrimp and asparagus in an attractive, shallow bowl. Garnish with sifted eggs and arranged reserved asparagus on top to resemble spokes on a wheel.
Drain the artichoke bottoms and garnish each with a mayonnaise doll, 1 whole shrimp and 1 parsley grain. Arrange them around salad.