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Ingredients:

• 2 avocados
• 150g fresh-cooked snow crabmeat
• Zest of 1 orange
• Zest of 1/2 lemon
• 4 tablespoons hazelnut oil
• 150g green asparagus
• 50g dried tomatoes
• Chopped parsley
• Chopped chervil
• Chopped chive
• Juice of 1/2 lemon

Method:

• Wash carefully the asparagus and blanch them in salted boiling water for 2 minutes.
• Cool the asparagus and cut them, the tomatoes and the avocados in small dices.
• In a bowl, mix the zest, oil, vegetables and herbs. Then add avocados and the lemon juice. Mix well.
• In a stainless ring, fill the preparation and drop the crabmeat on top.
• Season with salt, pepper and a drop of oil.
• Remove the ring, decorate with chive oil or balsamic vinegar and a fine bouquet of lettuce

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