Asparagus salad with lobster
Ingredients
- For the salad
- 400 grams green Asparagus
- salt
- sugar
- 1 pink Grapefruit
- 100 grams button Mushroom
- 1 can Lobster meat (110 grams drained)
- For the sauce
- 2 Tomatoes
- 3 Tbsps lemon juice
- 6 leaves Basil
- salt
- freshly ground peppers
- 1 splash Tabasco sauce
Preparation steps
Rinse the asparagus, peel the lower third and cut off the woody ends. Bring abundant water with a pinch of salt and sugar to a boil and cook the asparagus 10-15 minutes until al dente.
Separate grapefruit sections and collect juice. Clean mushrooms, cut into thin slices, mix with the grapefruit pieces and arrange on 2 plates.
Remove the asparagus from the water and drain well. Cut off the head for decoration and set aside. Cut the spears crosswise into 1 cm (approximately 1/2 inch) long pieces and distribute on the plates. Drain the lobster meat well, cut into slices and distribute over the asparagus.
For the sauce, blanch the tomatoes briefly with boiling water, peel and remove the stem approaches. Mix the pulp with grapefruit and lemon juices and basil leaves. Season with salt, pepper and a little Tabasco and pour the sauce over the salads.
Serve the dish lukewarm garnished with the asparagus heads.