Asparagus and Crab Salad
Asparagus and Crab Salad

Ingredients

Method

  • 20 asparagus spears, trimmed
  • 50g rocket
  • 100g white crabmeat
  • 3 tbsp creme fraiche
  • 1 tbsp wholegrain mustard
  • Juice of ½ lime
  • Some brown crabmeat (optional)
  • Olive oil for drizzling
  • Bring a big pan of salted water to the boil, and cook the asparagus for 2 minutes. Drain, tip into cold water, then drain again. Cut into 2-3 pieces.
  • Make the dressing by mixing together all the ingredients. Toss the cooked asparagus in the dressing, then build a little nest of asparagus pieces on your plates. Place some white crabmeat on top, then finish with a bundle of rocket and a drizzle of olive oil.
20 mins
4 serving
This recipe pairs perfectly with the Bodegas Enguera 'Enguera in a Bubble' Cava NV from Valencia, Spain.

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