Asparagus Omelet
INGREDIENTS:
1 lb GREEN OR PURPLE ASPARAGUS 1/2 ts Celery seed
1 x TRIMMED & CUT IN 1/2 "Pieces 1/2 ts Salt
1 lb Cooked, pealed & cleaned 1 tb Prepared horseradish
1 x Shrimp.................. 1/4 c Freshly squeezed lemon juice
1/2 c Chopped red bell pepper 1 x Endive or Green leaf lettuce
1 c Mayonnaise (not salad dressg 2 ea Hard-cooked eggs, diced
1/4 c Finely chopped parsley 4 ea Lemon wedges
1/2 ts Freshly ground white pepper
1 lb GREEN OR PURPLE ASPARAGUS 1/2 ts Celery seed
1 x TRIMMED & CUT IN 1/2 "Pieces 1/2 ts Salt
1 lb Cooked, pealed & cleaned 1 tb Prepared horseradish
1 x Shrimp.................. 1/4 c Freshly squeezed lemon juice
1/2 c Chopped red bell pepper 1 x Endive or Green leaf lettuce
1 c Mayonnaise (not salad dressg 2 ea Hard-cooked eggs, diced
1/4 c Finely chopped parsley 4 ea Lemon wedges
1/2 ts Freshly ground white pepper
Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.