Asparagus Cocktail

DIRECTIONS

• Prepare the asparagus by cutting off any woody stems and washing under cold running water. Chop into 1 inch lengths then boil in salted water for 10 minutes or until just tender. Drain and cool.
• Meanwhile, dice the ham and chop the pineapple rings.
• Mix together the asparagus, ham and pineapple rings in a bowl.
• Line 4 individual glasses or dishes with lettuce leaves then pile the asparagus mixture on top.
• In another bowl, place the mayonnaise, Cognac, lemon juice and cayenne and mix well. Divide equally between the glasses.
• Garnish with slices of hard boiled egg and chopped parsley. Chill for 10 minutes.