Asparagus Salad with River Crabs, Eggs and Avocado
Salad with asparagus, river crabs, eggs and avocado is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggs
- 100 g cocktail tomatoes
- 100 g frisée lettuce
- 300 g river crab (ready to cook)
- 500 g Green Asparagus
- Salt
- sugar
- 1 Avocado
- 1 lemon (juice)
- 3 tbsp olive oil
- pepper (ground)
- 4 Tbsp mayonnaise
- 4 lemon slices (for garnish)
Instructions
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1.
Cook the eggs to your liking from soft-boiled to hard, peel and quarter. Wash and drain the tomatoes. Rinse the frisée, shake dry and cut into small pieces if desired. Wash the river crabs and pat dry with kitchen paper.
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2.
Wash the asparagus spears, peel the lower third and trim the woody ends. In a large pot boil salted water with a pinch of sugar for about 7 minutes. Drain, let cool slightly and cut diagonally in half. Halve the avocado, remove the pit, peel it and slice the flesh into thin strips. Drizzle immediately with lemon juice. Whisk the oil with 1 tbsp lemon juice, salt, pepper and a pinch of sugar; taste and adjust.
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3.
Combine asparagus, tomatoes and frisée in a bowl and coat with the dressing. Arrange together with avocado, eggs and river crabs on plates. Serve with a dollop of mayonnaise and lemon garnish.
