Freshwater Crayfish Salad with Asparagus Tips

Name: Freshwater Crayfish Salad with Asparagus Tips (Salade de queues d’écrevisses aux pointes d’asperges)
Yield: For four people
Cuisine: French
Ingredients: 2 kg (4½ lb) best-quality asparagus; 3 kg (6½ lb) large freshwater crayfish; 275 ml (9 fl. oz) mayonnaise, freshly made; 1 tablespoon Dijon mustard; 1 lemon; 1 tablespoon double cream; 1—2 tablespoons dry white wine or white wine court-bouillon; 1—2 tablespoons dry white wine or white wine court-bouillon; 1 teaspoon each chives, tarragon and chervil, finely chopped; 1 teaspoon each chives, tarragon and chervil, finely chopped; 1 teaspoon each chives, tarragon and chervil, finely chopped; 1 large tomato, peeled, deseeded and diced; a few green salad leaves; 1 stick of celery, finely sliced; salt, freshly ground pepper; salt, freshly ground pepper

Salade de queues d’écrevisses aux pointes d’asperges

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

2 kg (4½ lb) best-quality asparagus
3 kg (6½

Europe
France
Fish course
Starter
Pescatarian
Gluten-free
Spring

Method

Cooking the asparagus

Choose good, fresh, green asparagus. Wash and trim them and tie them into bundles. Cook them in plenty of boiling salted water for 15-20 minutes, according to their size; do not overcook them or they will lose their flavour. Refresh them in cold running water and put them to drain on a rack or a clean cloth. Leave to cool, but do not r