zoom Diana Henry's asparagus with crab, crème fraîche & salmon caviar

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    Diana Henry's asparagus with crab, crème fraîche & salmon caviar

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    Diana Henry's asparagus with crab, crème fraîche & salmon caviar

    • Preparation time: 10 minutes
    • Cooking time: 5-8 minutes

    Serves: 6


    24 asparagus spears (approx 650g)
    200g fresh white crab meat
    1-1½ tbsp lemon juice
    100g butter
    6 generous tbsp crème fraîche (approx 200ml tub)
    6 generous tsp salmon caviar (approx 50g jar)


    1 Snap off or trim the woody base of each asparagus stalk and peel away any coarse skin (although young British asparagus, which is around right now, shouldn’t have any).

    2 Bring about 6cm water to the boil in a saucepan in which the asparagus can fit standing up, or prepare an asparagus steamer. Cook the asparagus in the steamer. Or, if using a saucepan, cook it in a bunch with the base in the water and the rest propped up against the side, covering with a lid, until tender. The amount of time it takes depends on the thickness of the asparagus. It can be anything from 5-8 minutes. Check how tender the stalks are with the tip of a sharp knife.

    3 While the asparagus is cooking put the crab in a bowl with the lemon juice and seasoning, to taste.

    4 Melt the butter in a large frying pan. Carefully pat the asparagus dry with kitchen paper, so the spears just have a little moisture clinging to them, and toss in the butter. Season. Divide the buttery asparagus between 6 plates, add a spoonful of crab and one of crème fraîche to each plate. Spoon over the caviar and serve immediately.

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