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 pack coriander, leaves only
50g rocket leaves
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.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
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