Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 kg asparagus, white
- 0.5 ½ lemon (s), sliced (organic)
- Salt and pepper, freshly ground
- 400 g salmon
- 250 g shrimp (s), peeled and cooked
- 125 g crab meat (cooked crayfish tails)
- 1 bunch parsley
- 1 bunch chives
- some white wine
- 4 tablespoon yogurt
- 1 teaspoon horseradish, grated
- Vegetable broth, grained
Print Recipe
Pin Recipe Instructions
- Peel the white asparagus, trim the ends, and add to boiling salted water with the sliced lemon. Cook for up to 15 minutes, depending on thickness and preference, until tender.
- While the asparagus cooks, blend the parsley and chives with the yogurt, vegetable broth, grated horseradish, and a splash of white wine until smooth. Season with salt and pepper to taste.
- Place the salmon and crayfish tails in a microwave-safe container, cover, and heat at 600 watts for about 5 minutes until the salmon reaches 63°C (145°F) internally.
- Drain the asparagus and arrange on preheated plates. Drizzle the herb sauce around the asparagus and arrange the salmon, shrimp, and crayfish tails decoratively alongside.
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