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. ---------------------------------------------------------------------------
Nutrition
Ingredients
