Asparagus and Crab Meat Salad with Lemon-Cream Dressing

• asparagus (stems)↗20

  trimmed

• arugula↗50g g
• white crab meat↗100g g
• crème fraîche↗3 ст. л. st. л.
• wholegrain mustard↗1 ст. л. st. л.
• juice of ½ lime
• brown crab meat↗

  if available

• olive oil↗

  for drizzling

Step-by-step instructions

1. 1

   Pour salted water into a large pot, bring to a boil and blanch the asparagus for 2 minutes until almost tender. Drain, immediately plunge into ice water to retain the bright colour, then drain again. Cut each stem diagonally into 2–3 pieces.

2. 2

   For the dressing, combine crème fraîche, wholegrain mustard, the juice of half a lime and olive oil, adding brown crab meat if desired. Gently toss the asparagus with the dressing. On a plate, arrange the stems into a “nest”, place a little white crab meat in the centre, top with arugula, and drizzle with olive oil before serving.