Make a fresh and flavourful spring salad with green asparagus, Petrossian Red King Crab Merus and grapefruit. A drizzle of olive oil and a sprinkle of fresh herbs will create a very fresh, tasty and colourful salad. Serve as a starter or in verrines for your buffet table!
Preparation time: 20 minutes • Cooking time: 12 minutes
- 1 pack of Red King Crab Merus
- 1 bunch of green asparagus
- 1 pink grapefruit
- Fresh herbs of your choice (baby salad leaves, chervil, parsley, chives, etc.)
- Olive oil
- Salt and pepper
For the asparagus
- Fill a pot with water, add a few tablespoons of salt and bring it to the boil.
- Trim the asparagus by cutting off about 3-4cm from the bottom of the stalk. Peel off the asparagus skin with a peeler (run the peeler from the end to just below the tip).
- Once boiling, lower the heat to a gentle boil.
- Carefully plunge the asparagus into the boiling water (tips up) and cook for 10-12 minutes until “al dente”.
- Poke the point of a knife to check whether the asparagus spears are properly cooked; it should glide into the asparagus with a slight resistance.
- Plunge into cold water to stop the cooking process and set the green colour. Drain and set aside.
- Once the asparagus have cooled, cut off the tips and cut those halves lengthways. Set aside for the presentation. Chop the stems into small cubes.
For the grapefruit
- Peel the grapefruit and make sure to remove the peel and take off the white pitch.
- Then gently cut between each white line to lift the segments over a bowl to collect the juice.
- Chop the segments into small cubes.
- Chop the Red King Crab Merus into small cubes.
- Mix it gently with the grapefruit and asparagus. Drizzle with olive oil and grapefruit juice. Add a pinch of salt, pepper and chopped fresh herbs.
- Arrange the tartar in the centre of a small soup bowl, place the asparagus tips around it and finish with a few fresh baby salad leaves.
Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira