Aspergecocktail

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1 blik puntasperges
2 sinaasappelen
200 gr gaar kippevlees
1/8 liter Bulgaarse yoghurt
2 eetlepels sherry
1 theelepel kerrie
citroensap
2 eetlepels gembernat
1 eetlepel fijngehakte peterselie

Snijd de goed uitgelekte asperges in stukjes.
Verdeel de sinaasappelen in partjes en snijd deze enkele keren door.
Snijd het kippevlees in blokjes.
Vermeng de yoghurt met de sherry, enkele druppels citroensap en het
gembernat.
Schep de asperges, de sinaasappelen en het kippevlees door elkaar en
verdeel dit over vier glazen coupes.
Giet er de saus over en garneer de cocktail met peterselie.