The perfect starter to a relaxed dinner party.
This wonderfully fresh dish is full of light and shellfish flavours.
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
Serves: 4 (as a starter)
Method:
- 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.
- 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.