Preparation Time: 20 Minutes, plus chilling
Cooking Time: 5 Minutes
1 lb. asparagus spears (16- 20 Spears)
2 lobsters 1- 1 /2 lb. each, freshly cooked
mixed salad greens ( I use arugula, spinach and watercress)
Herb Dressing Ingredients
1 small garlic clove, crushed
2 anchovies, well drained
1 Tablespoon snipped chives
1 Tablespoon chopped parsley
1 teaspoon chopped tarragon
1/2 cup mayonnaise
1 teaspoon tarragon vinegar ( or white wine vinegar)
1-3 Tablespoons sour cream or Greek yogurt (optional)
salt and pepper to taste
Make the dressing first. Put garlic, anchovies and herbs into a food processor and blend well. Add the mayonnaise and blend to mix. Add the vinegar, and salt and pepper to taste. Transfer to a non-metallic bowl, cover and chill for at least 1 hour. Before serving, stir in a few tablespoons of sour cream or Greek yogurt, if you like.
Trim the ends from the asparagus spears, making them the same length. Scrape the sides of spear with a potato peeler, starting about 2 inches from the tip,. Cook asparagus n pan of salted boiling water for 4 to 8 minutes, depending on the size or until tender, but still crisp. Drain and rinse under cold running water then drain again. Leave out to cool.
Crack the claws and tails of the lobsters and remove the meat. Keep the claw meat whole and slice the tail meat across horizontally into neat rounds.
Arrange the asparagus spears and lobster meat on a bed of salad greens. Spoon a little of the dressing on the side and serve.
Yield 2 Servings.