Total Time
Prep 20 mins
Cook 0 mins

A nice lunch over greens.

Ingredients Nutrition


  1. Cook the asparagus pieces in boiling salted water just until fork- tender, but still a little crisp. Drain and rinse under cold water.
  2. In a large bowl, toss together asparagus, onion, shrimp. chopped hard-cooked eggs, and coarsley chopped artichoke hearts.
  3. In a small seperate bowl, stir together mayo, lemon juice, french dressing, tarragon, parsley and salt and pepper.
  4. Pour dressing over salad mixture and toss well to coat evenly.
  5. Place greens on a serving platter/bowl, place salad on top, and garnish with slices of hard-cooked egg.
Most Helpful

Oh Parsley! This salad was FANTASTIC!! I loved this combination of ingredients and the dressing put it over the top - loved the tarragon! I left out the onions (personal preference) but otherwise made as directed. I think this would even be great without the shrimp. Thanks so much for posting this!

loof November 29, 2007