Open ravioli with squash & porcini mushrooms
Don't leave the vegetarians out this Christmas, with this special yet easy to manage recipe
Asparagus & crab salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a starter
Skip to ingredients
Ingredients
- 20 asparagus spears, trimmed
- 50g rocket
- 100g white crabmeat
For the dressing
- 3 tbsp crème fraîche
- 1 tbsp wholegrain mustard
- juice ½ lime
- brown crabmeat, if you have it
- olive oil, for drizzling
Method
- STEP 1
Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
- STEP 2
For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.
