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Ingredients
Method
- 20 trimmed asparagus spears
- 50g rocket leaves
- 100g white crabmeat
- For the Dressing
- 1 tbsp wholegrain mustard
- ½ lime, juice only
- 3 tbsp crème fraîche
- Brown crabmeat
- Olive oil
- Cook the asparagus for 2 mins in boiling salted water, then drain and refresh in iced water before draining again. Cut each spear into three.
- Make the dressing by mixing all the ingredients in a small bowl, and then tossing in the asparagus. Place the dressed asparagus on plates, then top with white crabmeat and a bundle of rocket. Drizzle with olive oil, season with black pepper, and serve.
10 mins
4 serving
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