This is a great way to get the most out of a bunch of asparagus. The combination of the shaved stems and cooked tips is a wonderful contrast, especially with the fresh, sweet crabmeat.
Prep time: 10 minutes | Cooking time: 2-3 minutes
Four as part of a spread
200g asparagus, woody ends removed
2 tbsp brown crabmeat
2 tbsp mayonnaise
A handful of small salad leaves, washed and dried
200g freshly picked white crabmeat
Juice of ½ lemon
2 tbsp rapeseed oil
Cut the tips off the asparagus to about 4-5cm. Cook the tips in boiling, salted water for 2-3 minutes, until tender, then drain and refresh in cold water. Drain them again and pat dry on some kitchen paper.
Meanwhile, with a swivel peeler, shave the stems lengthways and drop the strips into iced water.
Mix the brown crab with the mayonnaise and spoon on to the centre of four serving plates. Arrange the cooked and shaved asparagus on the mayonnaise mixture, follow with the leaves, then scatter the white crabmeat on top.
Mix the lemon juice with the rapeseed oil and season, then spoon this over the salad.
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