Recipe information
Ingredients for - Crab & tangled asparagus salad on toast
1. 4 asparagus spears, woody ends trimmed -
4. small handful flat-leaf parsley leaves, chopped -
5. 1 tbsp capers , drained and chopped -
6. 1 small gherkin , chopped -
7. 6 tbsp good-quality thick mayonnaise -
9. 4 small slices of sourdough -
10. 4 small handfuls rocket (about 50g) -
How to cook deliciously - Crab & tangled asparagus salad on toast
1. Stage
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.
2. Stage
Mix the parsley, capers, 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 rocket in with the asparagus and top each crab toast with a tangle of the asparagus salad. Season with flaky sea salt and serve.
