Crab and asparagus salad

Crab and asparagus salad

Summer

This is a lovely way to celebrate fresh asparagus when it’s at its best. Cooking the spears over glowing embers gives them a gentle smokiness and a little char, which works beautifully with sweet brown crab and cool herbed labneh. It’s simple, bright and very good with warm flatbreads for scooping.

Serves 2

Ingredients

  • 1 large cooked brown crab, meat picked
  • Pinch of chilli flakes, optional
  • 10–12 asparagus spears
  • 1 tbsp extra virgin olive oil, plus extra to serve
  • Sea salt and freshly ground black pepper
  • Flatbreads, to serve, optional
  • For the labneh
  • 500ml natural yoghurt
  • ½ tsp fine sea salt
  • 1 small bunch of chives
  • 1 small bunch of fennel tops
  • 1 small bunch of parsley
  • 1 tbsp extra virgin olive oil
  • Freshly ground black pepper

Method

Back to Membership