Lobster and Asparagus Salad

Lobster and Asparagus Salad

Ingredients:
1 garlic clove
2 anchovies, well drained
1 tablespoon fresh chives, diced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh tarragon, chopped
½ cup mayonnaise
1 teaspoon tarragon vinegar
½ teaspoon salt
½ teaspoon black pepper, ground
2 tablespoons sour cream
1 pound asparagus spears
2 precooked lobster tails, shells discarded
2 cups mixed salad leaves

Directions:
1. Peel and crush the garlic clove. To make the dressing, combine the
garlic, anchovies, and herbs in a food processor or blender; process
until smooth. Add the mayonnaise; process to mix. Add the vinegar,
salt, and pepper. Transfer to a bowl or other container, cover, and chill
for at least 1 hour. Before serving, stir in the sour cream.
2. Trim off and discard the ends of the asparagus spears, making all the
spears the same length. Use a vegetable peeler to peel off any tough
outer layer on the stalks if necessary. Start about 1½ inches from the
top when peeling. Cook the asparagus in a pan of salted, boiling water
for 4–8 minutes, depending on the size, or until tender but still
somewhat crisp and a vibrant green. Drain and rinse immediately under
cold, running water, then drain again.
3. Slice the lobster tail meat into ½-inch rounds. Arrange the asparagus
spears and lobster meat on a bed of the salad leaves on a chilled salad
plate. Spoon a little of the dressing over the salad and serve
immediately.