Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook green asparagus in boiling salted water until barely tender, about 1 minute. if purple asparagus is tender, don't 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.

Target recipe: cut asparagus into 2-inch lengths. place all but the spear tops/crowns into some boiling water in a skillet (should be just enough water to cover). after 2 minutes add the spear tops and cook for about 2 to 3 minutes longer- removing it at the crisp tender stage. plunge it in cold ice-water to stop cooking. drain and place in dish. combine ingredients for marinade and pour mixture over asparagus. refrigerate several hours or overnight. to serve, lift asparagus from marinade and place on lettuce leaves. combine mayonnaise, sour cream (or yogurt) dill weed and 3 tablespoons of reserved marinade. mix well. spoon dressing over asparagus.