Grilled asparagus with crab
Ingredients
- g Crab claw meat
- Free-range eggs, hard-boiled
- Chervil
For the grilled asparagus
- bunch of asparagus
- Olive oil
- Salt
- Pepper
- Lemon
For the herb vinaigrette
- ml Sunflower or rapeseed oil
- ml Olive oil
- Shallot, finely chopped
- tbsp Dill
- tsp Parsley
- tbsp White wine vinegar
- Salt
- Lemon
Instructions
Snap the base off the asparagus where it breaks naturally. Peel the rest right up to the tip (you don't need to peel British asparagus in season). Rub the spears with olive oil, salt and pepper.
Griddle the asparagus over a medium heat. It should be clearly charred on the outside but still have some bite in the middle.
Mix all the herb vinaigrette ingredients together apart from the herbs. Season to taste with salt and lemon juice. Add the herbs right at the end, just before serving (so they stay fresh and green).
Serve with the hard-boiled eggs — coarsely grating them works well. Top the dish with chervil.
Smoke the hard-boiled eggs. That smokiness gives the dish an extra dimension. Salmon caviar is good here too — it adds a nice salty hit and looks striking.
For the grilled asparagus
For the herb vinaigrette
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