Ingredients: 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 Directions: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. |