Asparagus salad with tomatoes and shrimp
Ingredients for Asparagus salad with tomatoes and shrimp
Amount | Ingredient |
---|---|
450g | Crab meat |
1 tbsp | Lime juice |
250 grams | Green asparagus |
some | Salt |
1 pinch | Sugar |
10 g | Butter |
150 grams | Cherry tomatoes |
1 small | Cucumber salad (300 g) |
1 / 2 St | Head of iceberg or curly endive (200 g) |
2 tbsp | Mayonnaise (50 g) |
100 grams | Creme fraiche |
1 tsp | Tomato paste |
1 tbsp | Vinegar |
2 tbsp | Lobster stock (from a jar) or chicken broth |
2 tbsp | Chopped dill or parsley |
some | Salt |
1 Prov | Sugar |
some | Sambal oelek or Tabasco |
Asparagus salad with tomatoes and shrimp Directions
Crab meat to give to a colander, rinse briefly under cold running water, drain well. Crab meat with lime juice, drizzle, shaking occasionally. Can pull through anything.
Wash the asparagus, peel the bottom third of each, cut off ends. Bars in about 3 cm long pieces. Cook in boiling salted water with sugar and butter, about 7 minutes. Drain and put off with cold water. Wash cherry tomatoes and let drain well, then into quarters.
Peel cucumber, halve lengthwise. Remove the seeds with a spoon. Cut cucumber halves crosswise into thin slices, lettuce clean, wash, cut into small pieces. Prepared salad ingredients together. Mix mayonnaise, sour cream, tomato paste, vinegar, chicken stock or broth, and dill. Season with salt, sugar, sambal oelek or Tabasco. Salad sauce over the salad ingredients can be run through about 15 minutes.