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🍽️ Green Asparagus Salad with Lobster

118 kcal · 30 min · 4 servings

Ingredients

• 400 g green asparagus
• salt
• sugar
• 1 pink grapefruit
• 100 g brown mushrooms
• 1 can lobster meat (110 g drained weight)
• 2 tomatoes
• 3 tbsp lemon juice
• 6 leaves basil
• salt
• pepper (from the mill)
• 1 dash Tabasco

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the bottom three centimeters of the asparagus stalks.
3. 3. Cut off the woody bottom ends.
4. 4. Fill a pot with plenty of water.
5. 5. Add a pinch of salt and a pinch of sugar to the water.
6. 6. Bring the water to a boil.
7. 7. Cook the asparagus in it for ten to fifteen minutes until tender-crisp.
8. 8. Clean the mushrooms.
9. 9. Slice the mushrooms finely.
10. 10. Mix the mushroom slices with the grapefruit pieces.
11. 11. Arrange the mushroom-grapefruit mixture on two plates.
12. 12. Remove the asparagus from the boiling water.
13. 13. Let the asparagus drain well.
14. 14. Cut off the asparagus tips.
15. 15. Set the tips aside for later decoration.
16. 16. Cut the asparagus stalks crosswise into pieces about one centimeter long.
17. 17. Distribute the asparagus pieces on the plates over the mushroom mixture.
18. 18. Let the lobster meat drain well.
19. 19. Slice the lobster meat.
20. 20. Distribute the lobster slices over the asparagus.
21. 21. Briefly pour boiling water over the tomatoes.
22. 22. Peel the tomatoes.
23. 23. Remove the stem ends of the tomatoes.
24. 24. Puree the tomato flesh.
25. 25. Add grapefruit juice and lemon juice to the tomato puree.
26. 26. Add the basil leaves to the puree.
27. 27. Season the sauce with salt and pepper.
28. 28. Add a little Tabasco sauce.
29. 29. Pour the finished sauce over the arranged ingredients on the plates.
30. 30. Garnish the dish with the asparagus tips set aside earlier.
31. 31. Serve the salad lukewarm.

Nutrition per serving

• kcal: 118
• Protein: 12 g · Fett/Fat: 1 g · Carbs: 12 g