Ingredients
Preparation
Cut the crab legs open and take out the meat in as large pieces as possible.
Break off the lower part of the asparagus. Rinse the rest and boil in lightly salted water with a little sugar for about two minutes.
Hollandaise sauce
Melt the butter.
Mix together the egg yolk and lemon juice.
Place the bowl with the egg yolk in a bowl of hot water and stir until it thickens.
Add butter a little at a time while whisking into a rich sauce. Season with salt and pepper.
Serve the king crab with the asparagus and the hollandaise sauce.