Asparagus Salad

Yields:	8 servings
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17	ounces	asparagus	whole green, canned vertically packed
1	x	lettuce	leaves
1	x	mayonnaise	homemade or commercial, thinned with light cream
2	large	eggs	hard cooked, forced through sieve

1. Drain asparagus, trying to keep spears whole.

2. Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in a vegetable bowl.

3. Place a spoonful of mayonnaise over asparagus.

4. Garnish with hard cooked egg.

5. Chill before serving.

would cut back on herbs next time.

Reviewed by ivy 310