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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 4 |
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Directions: Cook green asparagus in boiling salted water until
barely tender, about 1 minute. If purple asparagus is
tender, don't cook at all. In mixing bowl, combine
asparagus, shrimp and bell pepper. In another bowl,
mix mayonnaise, parsley, pepper, celery seed, salt,
horseradish and lemon juice; stir into shrimp mixture.
Spoon onto endive or lettuce; sprinkle with eggs and
garnish with lemon wedges.
Ingredients:
1 Pound(s) GREEN OR PURPLE ASPARAGUS
1 Pound(s) Cooked, pealed & cleaned
1/2 Cup(s) Chopped red bell pepper
1 Cup(s) Mayonnaise (not salad dressg
1/4 Cup(s) Finely chopped parsley
1/2 Teaspoon(s) Freshly ground white pepper
1/2 Teaspoon(s) Celery seed
1/2 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1 Tablespoon(s) Prepared horseradish
1/4 Cup(s) Freshly squeezed lemon juice
2 Hard-cooked eggs, diced
4 Lemon wedges |
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