Asparagus and Shrimp Salad

Boil a large quantity of salted water until it reaches a rolling boil. Then, submerge the asparagus spears into the boiling liquid and continue to cook until they become tender. Remove them from the water with a slotted spoon and immediately plunge them into an ice bath to stop the cooking process. Set aside six of the asparagus spears and chop the remaining into 1-inch pieces.

Next, prepare the shrimp by cooking them in a pan with a small amount of oil until they turn pink and are fully cooked. Remove the shrimp from the pan with a slotted spoon and rinse them under cold running water to stop the cooking process. Again, set aside six of the shrimp and chop the remaining into small pieces.

In a separate bowl, combine the cooked shrimp and asparagus pieces with mayonnaise and lemon juice. Mix everything together gently to avoid bruising the delicate ingredients.

In another bowl, marinate the artichoke hearts in 1 cup of French dressing. This will help to add flavor and moisture to the dish.

Now, arrange the cooked shrimp and asparagus in a shallow bowl in an attractive and visually appealing way. Top it with sieved egg to add creaminess and texture.

Finally, place the reserved asparagus spears on top of the bowl to resemble the spokes of a wheel. Arrange the marinated artichoke bottoms around the salad, each one topped with a dollop of mayonnaise, a whole shrimp, and a parsley sprig.