Crab and tangled asparagus salad on toast

• asparagus↗4

  stems, trimmed of woody ends

• lemon↗1

  zest and juice

• olive oil↗2 tbsp tbsp
• flat leaf parsley↗small handful

  leaves, chopped

• capers↗1 tbsp tbsp

  drained and chopped

• small cornichon1

  chopped

• high-quality thick mayonnaise↗6 tbsp tbsp
• white crab meat↗200g g
• sourdough bread↗4 small slices of
• arugula↗4 small handfuls

  (about 50 g)

Step-by-step instructions

1. 1

   Use a rotary grater to slice the asparagus into ribbons. Transfer to a bowl, season with salt and pepper, then dress with lemon juice and olive oil and set aside.

2. 2

   Combine the parsley, capers, cornichon, and lemon zest with the mayonnaise in a small bowl, then gently fold in the white crab meat. Toast or grill the sourdough bread and spread the crab mixture on it. Add the arugula to the asparagus and place a mound of the asparagus salad on each crab toast. Season with flaky sea salt and serve.