Spanner Crab & Asparagus Salad
- Prep
- 10
- Cooking time
- 20
- Serves
- 2
Method
1- Set asparagus spears on a baking sheet, drizzle with one tablespoon of the Cobram Estate Classic Extra Virgin Olive Oil, season and toss to coat.
2- Place on preheated BBQ and grill for 2-3 minutes, turning occasionally until well charred. Once cooked, chop into small pieces and place in a large bowl.
3- Preheat a fry pan over a medium heat. Fry chilli and garlic in a further tablespoon of Cobram Estate Classic Extra Virgin Olive Oil for 30 seconds. Add macadamia and seeds and cook for 30 more seconds. Tip over asparagus and toss in the mint and coriander leaves.
4- Zest and juice one lemon, adding half the zest and all the juice along with the remaining olive oil and season to taste.
5- Whisk mascarpone, cream and the zest of the remaining lemon. Season and refrigerate until required.
6- Toss asparagus salad on plates or a platter, arrange crab meat on top and finish with the lemon cream the reserved lemon zest and a twist of pepper.
Ingredients
3 bunches asparagus, trimmed
3 tbsp Cobram Estate Classic Extra Virgin Olive Oil
Sea salt and freshly milled pepper
1 long red chilli, finely sliced
1 garlic clove, finely sliced
2 tbs macadamias, coarsely chopped
1 tbs nigella seeds, toasted
1 tbs pumpkin seeds, toasted
½ bunch mint, leaves picked
½ bunch coriander, leaves picked
2 lemons
200g cooked spanner crab meat
75ml mascarpone
100ml cream
