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🥗 Asparagus and Crab Salad

111 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• 120 g frozen peas
• sea salt
• 0.5 organic lemon
• 1 pinch sugar
• pepper
• 4 tbsp olive oil
• 1 tsp medium-hot mustard
• 350 g shrimp (ready-to-eat; cooked)
• 0.5 bunch chervil
• 2 sprigs tarragon

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the asparagus.
3. 3. Cut off the tough ends of the asparagus.
4. 4. Bring water to a boil and add salt.
5. 5. Add the peas to the boiling salted water.
6. 6. Cook the peas for about 3 minutes.
7. 7. Drain the peas.
8. 8. Shock the peas immediately with ice water.
9. 9. Place the cooled peas into a bowl.
10. 10. Rinse the lemon half under hot water.
11. 11. Dry the lemon with a cloth.
12. 12. Grate the lemon zest finely.
13. 13. Squeeze the juice from the lemon.
14. 14. Add the lemon zest to the peas.
15. 15. Add the lemon juice to the peas.
16. 16. Add a pinch of sugar to the peas.
17. 17. Season the mixture with salt.
18. 18. Season the mixture with pepper.
19. 19. Add the oil to the peas.
20. 20. Add the mustard to the peas.
21. 21. Mix the dressing ingredients well.
22. 22. Add the crab meat to the pea mixture.
23. 23. Bring fresh salted water to a boil.
24. 24. Cook the asparagus for about 15 minutes.
25. 25. Ensure the asparagus is al dente.
26. 26. Wash the chervil.
27. 27. Wash the tarragon leaves.
28. 28. Shake the herbs dry.
29. 29. Tear the chervil into coarse pieces.
30. 30. Tear the tarragon into coarse pieces.
31. 31. Lift the asparagus out of the cooking water.
32. 32. Let the asparagus drain.
33. 33. Slice the asparagus lengthwise into thin strips.
34. 34. Arrange the asparagus on four plates.
35. 35. Sprinkle the herbs over the asparagus.
36. 36. Distribute the crab mixture over the asparagus.
37. 37. Serve the salad lukewarm.

Nutrition per serving

• kcal: 111
• Protein: 10 g · Fett/Fat: 6 g · Carbs: 4 g