Ingredient
1 pound of fresh asparagus
3/4 pound cooked shrimp – peeled and deveined
1/3 cup mayonnaise
1/3 cup mayonnaise
6 artichoke hearts, drained
1 cup of French vinaigrette
2 hard-boiled eggs, chopped
6 sprigs of fresh parsley
Preparation!
Cook the asparagus in boiling salted water until tender. Remove and let cool under cold water. Reserve six stems and cut the remaining asparagus into 1 inch pieces.
Cook and clean the shrimp. Again reserve the best six and dice the rest. In a bowl, mix the shrimp and asparagus, mix gently with the mayonnaise and lemon juice.
In another bowl, marinate the artichoke hearts in 1 cup of French vinaigrette.
Place the shrimp and asparagus in a shallow and attractive bowl. Garnish with sifted egg and arrange the reserved asparagus on top so that they resemble the spokes of a wheel.
Drain the artichoke bottoms and garnish each with a spoonful of mayonnaise, 1 whole shrimp and 1 branch of parsley. Arrange them around the salad.