Recipes:Asparagus & crab salad

Asparagus & crab salad

This wonderfully fresh dish is full of light, summery flavours and makes the perfect start to a relaxed dinner party

  • 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

  1. 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.
  2. 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.

Per serving

214 kcalories, protein 10g, carbohydrate 2g, fat 18 g, saturated fat 5g, fibre 2g, sugar 2g, salt 0,57 g