Ingredients
2
tablespoons olive oil
1
lb. asparagus spears, trimmed
1
medium red bell pepper, cut into thin bite-sized strips
1/4
teaspoon salt
1/8
teaspoon pepper
1/2
cup light mayonnaise
1
tablespoon lemon juice
1/4
teaspoon paprika
1
garlic clove, minced
8
oz. shelled deveined cooked medium shrimp, tails removed
4
hard-cooked eggs, quartered
Preparation
Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.
