Asparagus Spears with Tomato Crab Tails and Wild Garlic Hollandaise

Asparagus thinly remove the skin from the head down, cut the ends a little bit. Peel the tomatoes, remove the seeds, cut the fillets.

Remove shell from crab tails, remove intestines, clean. Cut wild garlic into tender strips. Leave butter out of the pan. Cut bread into slices.

Cook asparagus spears in lightly salted water with a pinch of sugar and a flake of butter until tender. Sauté tomato fillets and crayfish tails in hot canola oil at moderate temperature, season with pepper, cook until juicy.

Beat white wine and yolks over a warm water bath until well creamy, gradually fold in melted butter, fold in a tiny bit of wild garlic and season strongly with juice of one lemon, salt and freshly ground pepper. Bake white bread slices until crisp.

Serve:

Arrange asparagus spears crosswise on plates, cover with wild garlic hollandaise, evenly distribute tomato and crab tails on top.

Sprinkle remaining wild garlic on top and garnish with thyme sprig. Put on slices of bread.

573 Kcal – 28 g fat – 30 g egg white – 33 g carbohydrates – 2, 5 Be (bread units)

Our tip: It is best to use fresh herbs for a particularly good aroma!

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