Mary Leverette’s Ladies Lunch Asparagus and Shrimp Rounds
1 cup mayonnaise
1 teaspoon mild curry powder
1/2 cup finely diced water chestnuts
1 pound pencil asparagus spears, blanched and cut into bite-sized pieces
1 pound small baby shrimp, cooked
6 English Muffins
1/4 cup butter, softened
1 teaspoon lemon pepper
Toasted sesame seeds
In a medium bowl, mix mayonnaise and curry powder. Stir in water chestnuts, asparagus pieces and shrimp. Set aside. This can be made ahead, covered and refrigerated.
Split English muffins and place on baking sheet. Mix butter and lemon pepper and evenly spread over cut sides of muffins. Place under 500-degree F. broiler and toast until edges begin to brown. Remove from oven.
Mound asparagus and shrimp mixture onto toasted English muffins. Sprinkle with toasted sesame seeds. Serve open-faced with wedges of lemon. Serves 12.