Asparagus and shrimp salad
Instructions
Clean the asparagus and liberateli completely inedible portion, cut off the tip that you will put aside in salted water.
Boil the stems in salted water and when almost cooked add the tips.
Drain and let cool and hard boil eggs in the meantime.
Place in serving dish stems and tips of asparagus and shrimp that you did thaw.
Drizzle with mayonnaise, and decorate with sliced hard-boiled eggs and parsley.
Ingredients and dosing for 6 persons
- 1200 g of asparagus
- 1 pack of frozen cooked shelled shrimp
- 3 eggs
- 150 g of mayonnaise
- Parsley
- Salt