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Ingredients
Method
- 3 tbsp quality mayo
- 1 lemon, 2 tbsp juice and zest
- 2 tsp mustard
- 2 tbsp olive oil
- 250g trimmed asparagus
- 200g white crab meat
- 4 sliced spring onions
- 1 sliced red chilli
- 30g chopped coriander
- 50g rocket leaves
- Mix the mayo with lemon juice, zest, mustard and oil, then season well and set aside. Shave the asparagus spears with a veg peeler and transfer to a mixing bowl.
- Squeeze the excess liquid from the crab meat and add to the bowl with the asparagus, the spring onions, coriander and chilli. Drizzle with the dressing and toss to coat. Layer on plates with the rocket leaves, then serve as part of an al fresco lunch.
20 mins
4 serving
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