Asparagus salad with lobster

Name: Asparagus salad with lobster
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Federation green asparagus; 7-10 Tbsp Salt; 3 TABLESPOONS pink balsamic vinegar; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 TEASPOON Honey; 5 TABLESPOONS Sunflower oil; 1 small red onion; 1 TABLESPOON Whipped cream; 2 TABLESPOONS Orange juice; 2 cooked lobsters (approx. 350 g each; halved by the fishmonger)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Federation green asparagus
7-10 Tbsp Salt
3 TABLESPOONS pink balsamic vinegar
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 TEASPOON Honey
5 TABLESPOONS Sunflower oil
1 small red onion
1 TABLESPOON Whipped cream
2 TABLESPOONS Orange juice
2 cooked lobsters (approx. 350 g each; halved by the fishmonger)

Directions

1
Wash the asparagus, cut off the woody ends and cut the stalks in half lengthwise. Cook in boiling salted water for 5-8 minutes. Pour asparagus into a sieve and cool immediately in cold water. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey.
2
Add oil drop by drop. Peel and finely dice the onion. Stir cream, orange juice and onion into the vinaigrette. Carefully remove the lobster meat from the skin, wash and pat dry.
3
Arrange asparagus on plates, drizzle with vinaigrette. Arrange lobster pieces on the asparagus.