Ingredients
- 20 asparagus spears, trimmed
- 50g rocket
- 100g white crabmeat
For the dressing
- 3 tbsp crème fraîche
- 1 tbsp wholegrain mustard
- juice ½ lime
- brown crabmeat, if you have it
- olive oil, for drizzling
Method
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Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
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For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.