Ingredient!
1 pound of fresh asparagus
Cooked shrimp of 4 kilos – peeled and stripped
1/3 cup of mayonnaise
1/3 cup of mayonnaise
6 artichoke hearts, drained
1 cup of French dressing
2 hard-boiled eggs, minced meat
6 sprigs of fresh parsley
Preparation!
Cook the asparagus in boiling, salted water until tender. Remove and cool under cold water. Reserve six stems and cut the remaining asparagus into 1 inch pieces.
Cook and clean shrimp. Reserve the best six again and dice the rest. Mix shrimps and asparagus in a bowl, carefully mix 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 dish. Garnish with sieved egg and place 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 twig. Place them around the salad.