ASPARAGUS SALAD WITH KING CRAB AND PISTACHIOS

Ingredients

• 2 bunch Fresh asparagus
• 2 Fennels
• 1/2 head Radicchio
• 2 Carrots
• 1 lb. King Crab leg 1/2 lb.
• 1/2 Avocado
• 50 counts Pistachios
• 25 counts Raw almonds
• Champagne vinegar
• Extra-virgin olive oil
• Green peppercorns
• Himalayan pink salt
• 1/4 Jalapeno Finely sliced or minced (optional)

Instructions

1. Cut the tough, woody ends of the asparagus (2 inches approximately), then wash the spears and the remaining tender part of the stalk, that will be cleaned with a carrot peeler. Steam the asparagus for 5-6 minutes, remove from the stove (taste them, they are delicious without dressing, and make sure they are tender but crunchy, almost raw).
2. Let them cool down in ice and water; this will preserve their beautiful green color as well as their freshness. (I filled a mixing bowl with plenty of ice and cold water). Set aside.
3. Rinse the other vegetables and, with a mandolin slicer , thinly slice them in a salad bowl .
4. In a food processor, roughly crush pistachios and almonds; add to the salad with the sliced avocado.
5. The asparagus are now ready to be delicately dried with a clean kitchen towel and cut into the salad.
6. I used 2 King Crab legs already boiled from my local fish market; I usually use fresh fish and seafood, but that’s what they had today. I asked them to crack the shell, and I continued the cleaning at home. Once you extract all the juicy meat add it to the salad.
7. In a small bowl, prepare a simple vinaigrette with 3 tbs of extra-vergin olive oil, 1 1/2 tbs of Champagne vinegar and Himalayan pink salt. Thinly slice or mince some jalapeño (optional); grind some green peppercorns and toss the salad.
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