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Crab & Tangled Asparagus Salad |
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| Serves 4 |
Prep 10 mins |
Cooking 3 mins |
Easy |
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My rating |
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Ingredients |
4 asparagus spears, woody ends trimmed
1 lemon, zested & juiced
2 tbsp olive oil
small handful parsley, chopped
1 small gherkin, chopped
6 tbsp good-quality mayonnaise
200g white crabmeat
4 small slices sourdough
2 small handful salad leaves (about 50g)
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Use a swivel blade peeler to
shave the asparagus into ribbons. Put in a bowl and season
with salt and pepper, then dress with the lemon juice and
olive oil and set aside.
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Mix the parsley, gherkin and
lemon zest into the mayonnaise in a small bowl, then
gently fold through the crabmeat. Toast or griddle the
sourdough and top with the crab mixture. Toss the salad
leaves in with the asparagus and top each crab toast with
a tangle of the asparagus salad. Season with salt and serve
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Serves 4 as a starter, 2 or 3
as a main
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DAILY
DINNERS 
