Potato and asparagus salad with shrimps

Name: Potato and asparagus salad with shrimps
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g new potatoes; 500 g green asparagus; 7-10 Tbsp Salt; 1-2 Garlic cloves; 1 medium onion; 150 g Salad mayonnaise (50 % fat); 2 tablespoons (40 g) Fresh cream; 7-10 Tbsp white pepper; 7-10 Tbsp a few squirts of lemon juice; 175 g Deep-sea crab meat (shrimps); 7-10 Tbsp Lemon and dill

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g new potatoes
500 g green asparagus
7-10 Tbsp Salt
1-2 Garlic cloves
1 medium onion
150 g Salad mayonnaise (50 % fat)
2 tablespoons (40 g) Fresh cream
7-10 Tbsp white pepper
7-10 Tbsp a few squirts of lemon juice
175 g Deep-sea crab meat (shrimps)
7-10 Tbsp Lemon and dill

Directions

1
Wash the potatoes and boil in water for about 20 minutes
2
Wash the asparagus and cut the ends off generously. Cut the asparagus into bite-sized pieces. Cover and steam in little boiling salted water for 8-10 minutes
3
Drain the potatoes, rinse and peel them. Let the potatoes cool down. Drain the asparagus, catch the stock
4
Peel garlic and onion. Crush garlic finely, dice onion. Mix mayonnaise, crème fraîche, 6-8 tablespoons asparagus stock, onion and garlic. Season to taste with salt, pepper and lemon juice
5
Rinse the crabs briefly and pat dry. Cut the potatoes into slices. Mix potatoes, asparagus and salad dressing. Carefully fold in the prawns. Cover and let stand for about 30 minutes. Season salad again and garnish if necessary.
6
Drink: white wine spritzer