Seafood Asparagus Pasta Salad From Del Monte - cooking recipe

Ingredients

1/2 cup mayonnaise or 1/2 cup salad dressing
1/4 cup sliced green onion
3 tablespoons seafood cocktail sauce (or 1 full tsp chinese chili-puree w/garlic and 3 tb ketchup)
1 teaspoon Worcestershire sauce
12 ounces shrimp or 12 ounces surimi
1 (12 ounce) can del monte asparagus (however I prefer a full pound of properly cooked fresh asparagus)
1 cup uncooked pasta shells or 1 cup pasta elbows (I use Bow-Tie)

Preparation

Measure pasta, cook, drain, cool.
Combine mayo, onions, seafood sauce, worcestershire sauce.
Fold into seafood and asparagus.
This is a zesty salad depending on how you mix the seafood cocktail sauce.
Making your own seafood sauce with chinese chili-garlic puree will produce a potent dressing that will overpower the asparagus unless test-tasting is done and needed menu adjustments are made with added ketchup and mayo.
Smokers prefer the chinese chili-garlic-puree while the more sensitive palate of the non-smoker might find the original coctail sauce based recipe is fine-- Several\"victims\" here have suggested adding horseradish sauce to the coctail sauce YMMV.
Yodar.