Save to your scrapbook
Diana Henry's asparagus with crab, crème fraîche & salmon caviar
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
24 asparagus spears (approx 650g)
200g fresh white crab meat
1-1½ tbsp lemon juice
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.
This recipe was first published in May 2018.