Make a fresh and fragrant spring salad with green asparagus, Petrossian king crab meat, and grapefruit. Dress with olive oil and fresh herbs for a very fresh, flavorful, and colorful dish. Serve as a starter or in verrines for an appetizer!
Preparation: 20 minutes • Cooking: 12 minutes
Ingredients for 4 people
- 1 pack of king crab meat
- 1 bunch of green asparagus
- 1 pink grapefruit
- Fresh herbs of your choice (baby leaves, chervil, parsley, chives…)
- Olive oil
- Salt, pepper
Method
For the asparagus
- Fill a pot with water, add a handful of coarse salt, and bring to a boil.
- Trim the base of the asparagus by about 3–4 cm. Peel the outer layer of the asparagus using a peeler (without touching the tip).
- When the water starts boiling, lower the heat to maintain a gentle simmer.
- Carefully place the asparagus in the pot (tips upward) and cook for 10–12 minutes until “al dente.”
- Check doneness by inserting a knife into the stalk. It should go in easily but retain some firmness.
- Rinse under cold water to stop cooking and preserve the bright green color. Drain and set aside.
- Once cooled, cut the tips in half lengthwise for plating. Dice the stems into small cubes.
For the grapefruit
- Peel the grapefruit, removing all skin and white membrane.
- Carefully cut between the white lines to remove the segments over a bowl to catch the juice.
- Dice the segments into small pieces.
For plating
- Dice the king crab meat into small cubes.
- Gently mix with the grapefruit and asparagus. Season with olive oil, grapefruit juice, salt, pepper, and chopped fresh herbs.
- Serve the tartare in small shallow plates, arrange the asparagus halves around it, and garnish with baby leaves.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
