Crab and Ribboned Asparagus Bruschetta
Crab and Ribboned Asparagus Bruschetta

Ingredients

Method

  • 4 trimmed asparagus spears
  • 1 lemon, zest and juice
  • 2 tbsp olive oil
  • Small handful of chopped parsley
  • 1 tbsp capers, chopped
  • 1 small gherkin, finely chopped
  • 6 tbsp mayo
  • 200g white crab meat
  • 4 slices of sourdough
  • 50g rocket
  • Use a veg peeler to shave the asparagus into fine ribbons. Pop them in a bowl, season well, and dress with the oil and lemon juice. Set aside.
  • Mix together the lemon zest, parsley, gherkin, and capers into the mayo, and gently fold in the crab meat. Griddle the bread, and pile high with the crab mixture. Toss the rocket on top, followed by the ribboned asparagus, then season again and serve.
10 mins
4 serving
This recipe pairs perfectly with the Strata Pinot Grigio 2021 from Victoria, Australia.

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