Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, dont 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.
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (20%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 60.9mg||2 %|
|Potassium 251.6mg||7 %|
|Total Carbohydrate 15.3g||5 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 9.5g|
|Protein 2.1g||3 %|
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Calories per serving: 40
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