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

Instructions

1. 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.
2. 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.
3. In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
4. 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.
5. Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.