Ingredients: 160g fresh asparagus (5 oz.) 60g fresh mushrooms (2 oz.) 125g crayfish tails, boiled (4 oz.) 185ml sour cream (6fl. oz. or 3/4 cup) salt, lemon juice and Worcestershire sauce chopped dill to taste

Recipe Info Rating: 0 Contributor: admin

In a medium saucepan, boil asparagus and cut into small pieces. Slice raw mushrooms and mix with cooked crayfish tails. In a small bowl, mix sour cream, salt, lemon juice, Worcestershire sauce and freshly chopped dill. Serve in a bowl or cocktail glass (champagne saucer) garnished with lettuce, tomato quarters and a red radish.