Asparagus cocktail with crayfish

Name: Asparagus cocktail with crayfish
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g waxy potatoes; 1.5 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 300 g Whole milk yoghurt; 150 g light salad cream; 2-3 TABLESPOONS Tomato Ketchup; 2 TABLESPOONS Brandy; 7-10 Tbsp white pepper; 200 g cooked crayfish meat or shrimps; 7-10 Tbsp Chervil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g waxy potatoes
1.5 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
300 g Whole milk yoghurt
150 g light salad cream
2-3 TABLESPOONS Tomato Ketchup
2 TABLESPOONS Brandy
7-10 Tbsp white pepper
200 g cooked crayfish meat or shrimps
7-10 Tbsp Chervil

Directions

1
Wash the potatoes and cook covered for about 20 minutes. quench, peel and let cool down
2
Wash and peel the asparagus and cut off the woody ends. Cut asparagus into pieces and cook in boiling, lightly salted water covered with 1 teaspoon sugar for about 15 minutes. Remove from the stock and allow to cool
3
Mix yoghurt, salad cream, approx. 5 tablespoons asparagus stock, ketchup and brandy. Season to taste with salt and pepper. Cut potatoes into cubes. Mix carefully with asparagus, crayfish and cocktail sauce. Leave to stand for about 1 hour. Season and garnish with chervil
4
Drink: cool Riesling sparkling wine