This crayfish cocktail filled in pretty glasses will look great on any table.
Preparation: 25 minutes
Cooking: 10 minutes
a handfull of dill
1 small glass of Kirsch (clear, colorless fruit brandy)
1 dl [0,2 pt] asparagus tops (about 280 g / 10 oz)
12 blue grapes
125 g [4,4 oz] mayonnaise
3 tablespoons of cream
1 teaspoon of tomato ketchup
1/2 teaspoon. grated horseradish
1 dash Worchester sauce
Juice of 1 lemon
4 lettuce leaves
4 orange slices
 Put the crayfish in the saltet boiling water added dill. Cook them for 5 minutes. Remove the saucepan from the heat and leave the crayfish in the hot water for about 15 minutes.
 When the crayfish have cooled pick out the meat.
 Peel the orange and cut it into small pieces. Put them in a bowl and pour in the Kirsch.
 Let the asparagus drain off. Rinse the grapes, cut them in two and remove the seeds.
 Stir mayonnaise, cream, tomato ketchup and horseradish together. Season with pepper, worchestersauce and lemon juice.
Place a lettuce leaf in the bottom of 4 serving glasses, decorate with fruit, crayfish meat and asparagus tops and top it with dressing.