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Asparagus salad with tomatoes and shrimp

Asparagus salad with tomatoes and shrimp

Ingredients for Asparagus salad with tomatoes and shrimp

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.


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