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Ingredients
Layered Asparagus and Crab Salad
- Ingredients
- 350 grams cooked Crabmeat (trimmed)
- 8 stalks green Asparagus
- 4 stalks white Asparagus
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
- 1 tsp Dijon mustard
- 4 Tbsps Mayonnaise
- salt
- freshly ground pepper
- 1 Tbsp scallions
- 1 red chili pepper
- Lettuce (for garnish)
For the dressing, mix olive oil, vinegar and mustard, season with salt and pepper and stir in mayonnaise. Rinse red chile pepper, remove seeds and ribs and chop finely. Finely dice crabmeat, setting aside some decorative pieces for garnish. Stir about 1/3 of the dressing into diced crabmeat and stir in chives and chile pepper to taste.
Rinse asparagus and trim lower ends as necessary. Cook white asparagus in boiling salted water for about 15 minutes and green asparagus for about 10 minutes. Drain asparagus, trim 4 attractive green asparagus tips for garnish and set aside. Cut remaining asparagus into pieces and mix with remaining dressing.
To assemble salads, set a metal ring about 10 cm diameter (approximately 4 inches diameter) on a plate. Place a portion of asparagus mixture and a portion of crab mixture into ring, press gently and carefully remove ring. Repeat for remaining servings. Place a piece of crabmeat and an asparagus tip on each serving and garnish as desired with lettuce to serve.
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |