Summary

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

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Instructions

1. Cook the peeled asparagus in boiling salted water with sugar until al dente. Drain and cut into pieces about 3 cm long.
2. Mix the asparagus, pineapple pieces and crabs in a bowl.
3. Mix the crème fraîche, ketchup, curry, salt and pepper to a dressing and mix into the asparagus, pineapple and crab mixture.
4. Let it steep for about 1/2 hour.
5. Sprinkle with the parsley before serving.
6. If you like, you can garnish with some strips of raw ham.