Crab and Asparagus Salad
Crab and Asparagus Salad



  • 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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