Greenland Crab on Asparagus Spears with Salads

Cover the crabs and defrost them in the refrigerator for about 120 minutes. Cut chives into fine rolls, chop cress. Rinse the lettuce and drain well. Cook frozen asparagus spears in lightly salted water with a pinch of sugar for about 15 minutes until al dente, then drain.

Mix well vinegar, oil and a little asparagus broth, season with salt and pepper, pour over the asparagus spears form. Leave for a short time. Mix sour cream or crème fraiche with cognac, tomato ketchup and chives. Season with salt and pepper.

Dressing:

Arrange salads on a flat plate, place asparagus spears on top in a fan shape. Mound crab tails at the back and top with cocktail sauce. Tuck in chicory boats and sprinkle with cress. Garnish with slice of a lemon and sprigs of dill.

Our tip: Always use fresh chives if possible!

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