Crab + asparagus salad (on toast)
Make the most of the seasons this spring! Crab and asparagus are a delicious combination, piled onto hot toast for lunch.
Crab + asparagus salad (on toast)
Make the most of the seasons this spring! Crab and asparagus are a delicious combination, piled onto hot toast for lunch.
Open in Cookpad AppSteps
- 1
Snap the woody ends off the asparagus, then slice the thicker spears in half lengthwise.
- 2
Place a large frying pan on a medium-high heat, add a dash of olive oil and the asparagus. Cook for 5-10 mins until tender and slightly charred. Meanwhile...
- 3
Make the dressing. Combine the yoghurt, mustard and most of the lemon juice (save some for the rocket) and add a pinch of black pepper.
- 4
Stir in the brown crabmeat if using.
- 5
Put the rocket in a bowl, drizzle with a little olive oil and a squeeze of lemon juice.
- 6
Toast the bread, then spread on a bit of the yoghurt dressing, followed by a spoonful of white crabmeat. Add a grind of black pepper.
- 7
Pile on the asparagus spears (you can toss the spears in the dressing if you like).
- 8
Followed by the rocket and a pinch of pickled onions if using. Tuck in!
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