• Serves4
  • CourseSide
  • Prepare30 mins
  • Cook-
  • Total time30 mins

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Ingredients

  • 3 tbsp mayonnaise
  • 1 lemon, zest and 2 tbsp juice
  • 2 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil, plus extra to drizzle
  • 230g asparagus, woody ends removed
  • 200g white crab meat
  • 4 salad onions, thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 28g coriander, leaves only
  • 50g rocket leaves

Method

  1. In a bowl, combine the mayonnaise, lemon zest and juice, mustard and oil; season and set aside. With a vegetable peeler, shave the asparagus into long thin strips (or finely shred) and transfer to a large mixing bowl.

  2. Squeeze any excess liquid out of the crab and add to the asparagus bowl with most of the salad onions, chilli and coriander leaves. Drizzle over the dressing and toss together gently. Season if needed.

  3. Arrange the rocket leaves and asparagus mixture on plates, layering as you go with the remaining salad onions, chilli and coriander. Serve straight away.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,015kJ/ 245kcals

Fat

20g

Saturated Fat

2g

Carbohydrates

2.3g

Sugars

2.1g

Fibre

1.9g

Protein

13g

Salt

0.7g

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Overall rating (3/5)

3 out of 5 stars1 rating