Heirloom Meals: Savoring Yesterday's Traditions Today

Mary Leverette’s Ladies Lunch Asparagus and Shrimp Rounds

Mary Leverette’s Ladies Lunch Asparagus and Shrimp Rounds


  • 1 cup Mayonnaise
  • 1 tsp mild curry powder
  • 1/2 cups finely diced water chestnuts
  • 1 lb. small baby shrimp, cooked
  • 1 lb. pencil asparagus spears, blanched and cut into bite-sized pieces
  • 6 English Muffins
  • 1/4 cup butter, softened
  • 1 tsp lemon pepper
  • Toasted Sesame Seeds


  1. In a medium bowl, mix mayonnaise and curry powder.
  2. Stir in water chestnuts, asparagus pieces and shrimp. Set aside. This can be made ahead, covered and refrigerated.
  3. Split English muffins and place on baking sheet. Mix butter and lemon pepper and evenly spread over cut sides of muffins.
  4. Place under 500-degree F. broiler and toast until edges begin to brown. Remove from oven.
  5. Mound asparagus and shrimp mixture onto toasted English muffins.
  6. Serve open-faced with wedges of lemon.
  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes

Yield: Serves 12


Tags: asparagus, asparagus and shrimp rounds, mary leverette, asparagus recipe contest