Potato and asparagus platter with yoghurt and crab dip

Name: Potato and asparagus platter with yoghurt and crab dip
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 400 g small new potatoes; 1 kg white asparagus; 7-10 Tbsp Salt; 1 Lemon slice; 7-10 Tbsp approx.1/2 teaspoon sugar; 7-10 Tbsp a few stalks of chives; 1 Onion; 200 g lactose-free yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 100 g North Sea crab meat

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

400 g small new potatoes
1 kg white asparagus
7-10 Tbsp Salt
1 Lemon slice
7-10 Tbsp approx.1/2 teaspoon sugar
7-10 Tbsp a few stalks of chives
1 Onion
200 g lactose-free yoghurt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
100 g North Sea crab meat

Directions

1
Wash the potatoes. Cook in boiling water for about 20 minutes. Meanwhile peel the asparagus, cut off the woody ends briefly. Season salt water with lemon slice and sugar, bring to the boil.
2
Cook the asparagus for about 15 minutes at medium heat. In the meantime, wash and chop the chives for the dip. Peel and finely chop the onion. Mix yoghurt, chives and onion. Season with salt, pepper and lemon juice.
3
Mix in the prawns, stir slightly thinner with 2-4 tbsp. asparagus stock, season again. Drain potato water. Place briefly with closed lid on the hot stove. Arrange the asparagus on a plate and pour the sauce over it.
4
Add the potatoes.