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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients: 1 Pound(s) GREEN OR PURPLE ASPARAGUS 1 Pound(s) Cooked, pealed & cleaned 1/2 Cup(s) Chopped red bell pepper 1/4 Cup(s) Finely chopped parsley 1/2 Teaspoon(s) Celery seed 1 Tablespoon(s) Prepared horseradish 4 Lemon wedges 1 Cup(s) Mayonnaise (not salad dressg 1/2 Teaspoon(s) Freshly ground white pepper 1/2 Teaspoon(s) FUSILLI PASTA (SPIRALS) 1/4 Cup(s) Freshly squeezed lemon juice 2 Hard-cooked eggs, diced |
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.
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