Asparagus and crab-flavored fish cake salad with whole grain mustard mayonnaise

 

Ingredients (for 2 servings):

6 asparagus spears

4 crab-flavored fish cakes

[A] 1 tablespoon mayonnaise

[A] 1 teaspoon whole grain mustard

Instructions: 

① Cut off about 2 cm from the tough ends of the asparagus spears, peel the bottom third, and cut into four equal pieces.

② Add salt (to taste, not included in the ingredients list) to boiling water and blanch the asparagus for about 2 minutes. After blanching, cool in cold water and drain well.

③ In a bowl, combine the blanched asparagus, the crab-flavored fish cakes (torn into pieces), and [A]. Mix well and it's done!