Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g asparaus, white
- 200 g pineapple, cut into approx. 2 cm pieces (possibly canned pineapple)
- 100 g crabs, cooked
- 1 tablespoon parsley, flat-leafed, chopped
- 5 tablespoon crème fraîche
- 1 tablespoon ketchup
- 1 teaspoon, leveled curry powder
- Pepper from the grinder
- salt
- Sugar, for the asparagus water
Print Recipe
Pin Recipe Instructions
- Cook the peeled asparagus in boiling salted water with sugar until al dente. Drain and cut into pieces about 3 cm long.
- Mix the asparagus, pineapple pieces and crabs in a bowl.
- Mix the crème fraîche, ketchup, curry, salt and pepper to a dressing and mix into the asparagus, pineapple and crab mixture.
- Let it steep for about 1/2 hour.
- Sprinkle with the parsley before serving.
- If you like, you can garnish with some strips of raw ham.
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