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
Serves 4 as a starter
Easy
Prep:
Cook:
This wonderfully fresh dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party
Skip to ingredients
- 20 asparagus spearstrimmed
- 50g rocket
- 100g white crabmeat
For the dressing
- 3 tbsp crème fraîche
- 1 tbsp wholegrain mustard
- juice ½ lime
- brown crabmeatif you have it
- olive oilfor drizzling
Nutrition: per serving
- kcal214
- fat18g
- saturates5g
- carbs2g
- sugars2g
- fibre2g
- protein10g
- salt0.57glow
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.
