Paired with:
Little Beauty Black Edition Sauvignon Blanc
Ingredients
20 asparagus spears, trimmed
100g frozen peas
50g rocket
100g The Fish Society King Crab Meat
For the dressing:
3 tbsp creme fraiche
1/2 tbsp Dijon mustard
Juice 1/2 lime
50g The Fish Society Brown Crab Meat olive oil, for drizzling
Method
Bring a large pan of salted water to the boil and cook the asparagus and peas for 2 mins ntil just cooked
Drain, tip into iced water to refresh and drain again
Cut each spear on the angle into 2-3 pieces
For the dressing, mix all the ingredients with the brown crabmeat
Too the asparagus and peas through the dressing, then build a nest of asparagus spears on plates
Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving