Crab and asparagus salad

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.

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.

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