Asparagus Salad with Lobster

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 basil leaves
• Salt
• pepper (ground)
• 1 splash Tabasco

Instructions

1. 1.

   Wash the asparagus, peel the lower third and cut off the woody ends. Bring plenty of water with a pinch of salt and sugar to a boil and cook the asparagus for 10-15 minutes until firm.

2. 2.

   Clean the mushrooms, slice them thinly, mix with grapefruit pieces and arrange on two plates.

3. 3.

   Remove the asparagus from the water and drain well. Cut off the heads for garnish and set aside. Slice the stalks crosswise into about 1 cm long pieces and distribute over the plates. Drain the lobster meat, slice it and scatter over the asparagus.

4. 4.

   Briefly blanch the tomatoes in boiling water, peel them and remove the stem ends. Blend the fruit flesh with grapefruit and lemon juice, basil leaves, salt, pepper and a touch of Tabasco to make a sauce; pour over the plated ingredients.

5. 5.

   Serve warm garnished with asparagus heads.