Total Time
Prep 15 mins
Cook 10 mins

Ingredients Nutrition


  1. Cook green asparagus in boiling salted water until barely tender, about 1 minute.
  2. If purple asparagus is tender, don't cook at all.
  3. In mixing bowl, combine asparagus, shrimp and bell pepper.
  4. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
  5. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.
Most Helpful

Very Tasty and very easy. I made this several hours in advance and let it chill in the refrigerator to blend the flavors. Next time I will reduce the amount of mayonaise to 1/2 or 3/4 cup. One cup made it a little soupy.

Virginia Chandler March 28, 2002

I made this for lunch today and it was very well received. I used low-fat mayonnaise, and everything else as listed. I, too, will cut the mayo to 1/2 a cup next time as 1 cup was way too much, and I thought it overpowered the other ingredients added to it. A great summer dish!

Soobeeoz November 25, 2006