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Asparagus salad with crab

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Ingredients for 4 servings:

  • 500 g asparagus, white, peeled
  • 250 g mushrooms
  • some olive oil
  • 250 g crab
  • 1 shallot(s)
  • 2 tbsp capers
  • 1 tsp mustard
  • 8 tbsp mixed herbs e.g. parsley, chives, oregano
  • 2 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • 4 tbsp water
  • 4 tbsp oil, neutral
  • 1 pinch(s) of sugar
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the asparagus in salted water with a generous pinch of sugar for about 15 minutes, then plunge into ice water. Briefly fry the prawns in hot oil and remove from the pan. Let cool. Mix the oil, lemon juice, vinegar, water, mustard, salt, and pepper to make a sauce. Finely chop the herbs and stir in the capers and shallots. Clean the fresh mushrooms thoroughly and slice them. Arrange everything on plates with the sauce.

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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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