Yield: 4 servings
|1 pounds||GREEN OR PURPLE ASPARAGUS|
|1 x||TRIMMED & CUT IN 1/2 "Pieces|
|1 pounds||Cooked, pealed & cleaned|
|½ cup||Chopped red bell pepper|
|1 cup||Mayonnaise (not salad dressg|
|¼ cup||Finely chopped parsley|
|½ teaspoon||Freshly ground white pepper|
|½ teaspoon||Celery seed|
|1 tablespoon||Prepared horseradish|
|¼ cup||Freshly squeezed lemon juice|
|1 x||Endive or Green leaf lettuce|
|2 eaches||Hard-cooked eggs, diced|
|4 eaches||Lemon wedges|
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.