White grilled asparagus with avocado-crab guacamole and chicken saté skewers

Name: White grilled asparagus with avocado-crab guacamole and chicken saté skewers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 4-5 Tbsp Lemon juice; 1 Garlic clove; 2 Avocados; 100 ml Buttermilk; 7-10 Tbsp Pepper; 50 g North Sea crab meat; 2 Chicken filets (approx. 200 g each); 3-4 Tbsp Oil; 4 Lemon slices to garnish; 8 wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
4-5 Tbsp Lemon juice
1 Garlic clove
2 Avocados
100 ml Buttermilk
7-10 Tbsp Pepper
50 g North Sea crab meat
2 Chicken filets (approx. 200 g each)
3-4 Tbsp Oil
4 Lemon slices to garnish
8 wooden skewers

Directions

1
Wash the asparagus, peel and cut off the woody ends. Boil up plenty of water with 1-2 teaspoons of salt, sugar and 1 tablespoon of lemon juice in a large pot. Cook the asparagus for about 10 minutes. In the meantime peel the garlic and press it through a garlic press.
2
Cut the avocados in half, remove the stones. Remove the flesh from the peel and puree finely with 3-4 tbsp lemon juice and garlic. Stir in buttermilk, season to taste with salt, pepper and sugar. Stir in shrimps.
3
Remove the asparagus and rinse with cold water. Wash the meat, dab dry and cut lengthwise into about 5 long strips. Put the meat on wooden skewers. Heat 2-3 tablespoons of oil in a frying pan in portions.
4
Fry the meat skewers in portions for 4-5 minutes while turning them. Remove and keep warm. Rub grill pan with 1 tbsp. oil, heat up. Grill the asparagus spears in portions for approx. 3 minutes, turning once.
5
Arrange asparagus and chicken skewers on plates, add crab guacamole. Garnish with a slice of lemon.