Ingredients (2portions):
  • 20 Asparagus spears        (2.00£)
  • 50 g rocket salad               (0,90£)
  • 100 g white crab meat      (2,60£)
For Dressing:
  • 3 tbsp creme fraiche         (0,55£)
  • 1 tbsp wholegrain mustard (0,08£)
  • 1/2 lime juice                       (0,15£)
  • olive oil                                 (0,02£)
                                in total :       6,30 £*

*Prices are approximate
Taken from Sainstbury's store.

Peel and cut asparagus in 2-3 pieces with an angle when cutting. Bring a large pan of salted water to boil and cook asparagus 2-4 min. When asparagus are ready, drain them and straight away put them into cold icy water to refresh them. They will keep fresh, remain their green color and taste fresher.
 While asparagus are cooking you can prepare dressing by mixing all ingredients together. If you do have and you want, you can add brown crab meat to the dressing.
 Time to plate it all up, make a nest from asparagus in the middle of the plate, drizzle dressing on the asparagus and then in the middle put white crab meat. Take small bundle of rocket and put on the crab meat, make sure it's not falling off. To ensure that, you can squeeze bundle of rocket salad in your arms, making shape of ball. After all just drizzle olive oil over rocket and salad are ready to serve.

Another way how to make these salads: you can simply add other ingredients as king prawns, radish, and avocado. Basic is made the same, but on the crab meat you put few prawns and then some slices of avocado sideways from the center of plate and on the side some grated/sliced radish. Add your own ingredients! Enjoy!


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