Directions:
- 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.
- 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.
- In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
- 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.
- Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.7 Kcal (2063 kJ) | ||
| Calories from fat | 390.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.39g | 67% | |
|---|---|---|---|
| Cholesterol | 145.48mg | 48% | |
| Sodium | 535.87mg | 22% | |
| Potassium | 320.6mg | 7% | |
| Total Carbs | 10.88g | 4% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 15.73g | 31% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 2.3mg | 13% | |
| Calcium | 69.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 244.82 Kcal (1025 kJ) | ||
| Calories from fat | 194.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.56g | 67% | |
|---|---|---|---|
| Cholesterol | 72.29mg | 48% | |
| Sodium | 266.28mg | 22% | |
| Potassium | 159.31mg | 7% | |
| Total Carbs | 5.41g | 4% | |
| Sugars | 1.28g | 10% | |
| Dietary Fiber | 0.77g | 6% | |
| Protein | 7.82g | 31% | |
| Vitamin C | 4.2mg | 14% | |
| Iron | 1.1mg | 13% | |
| Calcium | 34.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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