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Crab & tangled asparagus salad on toast | Daily Dine

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Crab & tangled asparagus salad on toast

Crab & tangled asparagus salad on toast

Shave asparagus into ribbons to top Tom Kerridge's crab on toast – it isn’t something you see often and gives the dish a chef's touch. It makes a lovely starter

View original recipe on bbcgoodfood.com

lunchstarter

0

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Servings: 4

Nutritional Information

Calories:532 kcal

Carbohydrate:19 g

Fat:43 g

Dietary Fiber:2 g

Protein:16 g

Saturated Fat:4 g

Sodium:1.3 mg

Sugar:3 g

Ingredients

4 asparagus spears, woody ends trimmed

1 lemon zested and juiced

2 tbsp olive oil

small handful flat-leaf parsley leaves, chopped

1 tbsp capers drained and chopped

1 small gherkin chopped

6 tbsp good-quality thick mayonnaise

200g white crabmeat

4 small slices of sourdough

4 small handfuls rocket (about 50g)

Instructions

Step 1
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.
Step 2
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.