Asparagus in crab cream with salmon

Name: Asparagus in crab cream with salmon
Yield: 1
Ingredients: 2 kg white asparagus; 7-10 Tbsp salt, sugar, pepper; 1 TEASPOON Butter; 1 small onion; 1 cube (50 g) Crab Soup Paste; 1 heaped Tsp flour; 100 g Whipped cream; 400 g Graved salmon (piece); 7-10 Tbsp Dill and organic lemon

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

2 kg white asparagus
7-10 Tbsp salt, sugar, pepper
1 TEASPOON Butter
1 small onion
1 cube (50 g) Crab Soup Paste
1 heaped Tsp flour
100 g Whipped cream
400 g Graved salmon (piece)
7-10 Tbsp Dill and organic lemon

Directions

1
Wash the asparagus, peel and cut off the woody ends. If necessary, cut the stalks in half. Cook for 15-20 minutes in approx. 1⁄2 l boiling, slightly salted water, covered with 1 teaspoon sugar and butter
2
Peel and finely chop the onion. Remove asparagus from the stock and keep warm. Heat the crab paste. Sauté onion in it. Sauté flour in it. Stir in asparagus stock and cream. Bring to the boil and simmer for about 5 minutes. Season to taste
3
Cut the salmon into about 12 large cubes. Arrange everything. Garnish with dill, lemon wedges and grated lemon peel. Served with: boiled potatoes
4
Drink: cool white wine