John Myers
Ingredients for 2 servings:
- 1 kg asparagus, white
- ½ lemon(s), sliced (organic)
- Salt and pepper, freshly ground
- 400 g salmon
- 250 g prawns, peeled and cooked
- 125 g crab meat (cooked crayfish tails)
- 1 bunch of parsley
- 1 bunch of chives
- some white wine
- 4 tbsp yogurt
- 1 tsp horseradish, grated
- Vegetable broth, granulated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Ready-cooked shrimps and crayfish are available in the refrigerated section of discount stores
Peel the asparagus, trim the ends, and add them to boiling salted water along with the sliced lemon. Cook the asparagus for a maximum of 15 minutes, depending on the thickness of the stalks and your preference. In the meantime, puree the herbs in a blender with the yogurt, vegetable stock, horseradish, and a good splash of white wine, and season with salt and pepper. Place the salmon and crayfish tails in a covered microwave-safe container and heat at 600 watts for about 5 minutes. Place the drained asparagus on preheated plates, serve with the sauce, and arrange the salmon and crayfish tails decoratively next to them. Serve with ciabatta, country bread, or perhaps a rye-wheat baguette. As an alternative to the common herbs chives and parsley, but unfortunately not as easy to find, chervil or sorrel would be very tasty. The sorrel must first be fried in 10 g butter in a pan for 2 minutes before being pureed with the above ingredients.
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