This simple asparagus and crab salad makes excellent use of some of the best ingredients Britain has to offer. Serve as a starter at a dinner party or as a luxurious lunch.
- 20 asparagus spears
- 50g rocket leaves
- 150g white crab meat
- 4 tbsp. creme fraiche
- 1 tbsp. wholegrain mustard
- 2 tbsp. brown crab meat
- Juice of 1/2 a lemon
- 4 tbsp. extra-virgin olive oil
- Salt and pepper
Snap the ends off the asparagus spears where they feel like they will break. Grill them on a griddle pan for 1-2 minutes either side until charred and tender.
Slice the spears into 2-3 pieces.
Combine the creme fraiche, mustard, brown crab meat, lemon juice and salt and pepper in a bowl. Toss the asparagus, rocket and white crab meat in the mixture and pile onto 4 plates.
Drizzle each serving with 1 tbsp. extra-virgin olive oil to serve.