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Asparagus with North Sea crab sauce and young potatoes

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Ingredients for 4 servings:

  • 1 kg asparagus, peeled
  • 1 kg potatoes, young
  • 4 tbsp salad cream (Miracle Whip Balance)
  • 150 g yogurt
  • 1 tbsp lemon juice
  • 1 tbsp dill
  • salt and pepper
  • 200 g North Sea crabs

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

who likes the low-calorie version

Cook the asparagus for about 10-12 minutes. Wash the baby potatoes and cook them with the skin on for about 15-20 minutes. Mix the yogurt, lemon, dill, salt, and pepper into a sauce. Stir in the crab, asparagus, and potatoes and let stand for 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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