Asparagus with Crab, Chilli & Shallot Butter
Serves: 2
Prep: minutes
Cooking Time: minutes
Ingredients
- 100g salted butter, softened
- 1 dressed crab, white and brown meat separated
- 2 shallots, finely chopped
- Handful parsley, finely chopped
- 1 red chilli, finely chopped
- ¼ tsp paprika
- 1 unwaxed lemon
- 2 bunches of asparagus, trimmed
- Olive oil, for brushing
- Snipped chives, to serve
- Flaky salt, to serve
What to Do
This luxurious combination looks incredible and tastes even better. Asparagus is delicious grilled, blistered in places and slightly smoky, and when cooked over an intense heat is the perfect foil to sweet crab meat. This would make a knockout starter or weekend lunch with crusty bread.
Cooking instructions
In a mixing bowl, combine the butter with the brown crab meat, shallots, parsley, chilli, paprika and lemon zest. Taste and adjust the seasoning.
Heat a griddle pan over the highest heat. Brush the asparagus spears with oil and griddle, turning occasionally, until blistered in places. Arrange the asparagus on a platter and melt the butter in a small saucepan. Spoon the white crab meat on top of the asparagus and drizzle over the butter. Top with snipped chives and flaky salt.
Cut the lemon into wedges and serve with the asparagus and crusty bread for scooping up the butter.
