Asparagus cocktail

AUTHOR
Rachel Vazquez
DIFFICULTY
RATING
4 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 7-10 Tbsp 500 g
  • 7-10 Tbsp white asparagus
  • 7-10 Tbsp 125 g
  • 7-10 Tbsp Sweet peas
  • 8 Sheets
  • 7-10 Tbsp Lettuce
  • 3 Pot
  • 7-10 Tbsp Basil
  • 7-10 Tbsp 200 g
  • 7-10 Tbsp creamy wholemeal yoghurt
  • 2 Tsp
  • 7-10 Tbsp Lemon juice
  • 7-10 Tbsp 100 g
  • 7-10 Tbsp cooked shrimps or North Sea crab meat
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 7-10 Tbsp Lemon slices

Directions

  1. 1

    Wash and peel the asparagus and cut off the ends. Cut the asparagus diagonally into bite-sized pieces. Clean and wash the mangetouts and cook them together with the asparagus in boiling salted water for 4-5 minutes.

  2. 2

    Pour off, quench and drain. Wash lettuce leaves and basil and dab dry.

  3. 3

    Cut the basil into fine strips, except for a little for garnishing. Mix yoghurt, basil, lemon juice and grated lemon peel. Season to taste with salt and pepper.

  4. 4

    Mix yoghurt sauce with asparagus, mangetouts and shrimps. Line glasses with 2 salad leaves each, spread the asparagus cocktail on top. Garnish with lemon slices and the rest basil.

Categories & Tags

Appetizervegetarianvery easy