Ingredients for 4 people:
8 eggs (size M)
250 g green asparagus
salt
150 g romaine lettuce
100 g crayfish tails (cooked, from the refrigerator)
1 organic lime
150 g mayonnaise
ground pepper
1 pinch of sugar
Cress for sprinkling
Preparation:
1. Put eggs in boiling water and hard boil for about 10 minutes. Quench the eggs in cold water.
2. Rinse asparagus and cut off ends generously. Cut asparagus diagonally into thin slices. Place asparagus in boiling salted water and blanch for about 2-3 minutes. Drain asparagus, rinse with cold water and drain well. Rinse romaine lettuce, spin dry and cut leaves into fine strips. Drain crayfish tails on paper towels.
3. Rinse the lime and grate half of the zest. Squeeze the juice from the lime. Mix mayonnaise with lime juice and zest. Season with salt, pepper and 1 pinch of sugar to taste.
4. Peel eggs and cut into eighths, preferably with an egg slicer.
5. Place romaine lettuce in glasses. For dressing, remove some egg eighths, some asparagus and remove crab tails. Loosely mix the remaining ingredients with the mayonnaise. Pour on top of the salad and garnish with the removed ingredients. Serve sprinkled with cress.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 324
Joule: 1358
Protein: 16,2 g
Fat: 26,5 g
(FoodCentrale by ddp images)
