Shrimp and Asparagus Salad

Yields:	4 servings
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1	pound	asparagus	green or purple, cooked, pealed & cleaned
1/2	cup	sweet red bell pepper	chopped
1/4	cup	parsley leaves	finely chopped
1/2	teaspoon	celery seeds
1	tablespoon	horseradish
1	x	endive	or green leaf lettuce
4	wedges	lemon	trimmed & cut in 1/2 "pieces
1	each	shrimp
1	cup	mayonnaise
1/2	teaspoon	white pepper	freshly ground
1/2	teaspoon	salt
1/4	cup	lemon juice	freshly squeezed
2	large	eggs	hard-cooked, diced

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.

Now this is a GOOD lasagne.