A perfect marriage

asparagus

You would be forgiven in thinking I don’t really like being at home as it seems as if recently it’s been a case of new week, new place away!  Nothing could be further from the truth – even though I have to say that last week found us in Norfolk! We have been before and loved it and promised we would go back to those wide open skies and coasts so when friends of ours said they were staying over there for a week we jumped at the chance of joining them – even if only for a couple of days in the end.  (poor Pookie Cat has not been well but glad to say seems more like her old self).  There is an abundance of fish, particularly shellfish  to be found there; from whelk and cockle stalls to sesaside restaurants serving fresh crab and lobster. It’s also the season, both here and there, for asparagus (I know you can get it year round in supermarkets from all over the world but nothing tastes better than home grown British!).  With these 2 ingredients in mind – plus my love of all things Thai – here is a twist incorporating all!

CRAB AND ASPARAGUS WITH THAI MAYONNAISE

  • 4 Asparagus spears ) this recipe is still for one but obviously you can increase
  • 125g crab meat        ) these amounts depending on how much you love them!
  • large slice of sourdough bread
  • olive oil
  • handful of rocket leaves (as you may know I eat spinach nearly every day so you could use this instead)
  • 2 tablespoons of good mayonnaise
  • 1 garlic clove, peeled and crushed
  • 1/4 – 1/2 red chilli
  • freshly grated zest of 1/2 lime
  • 1 tablespoon fish sauce (if this is the first time you have used it please don’t be put off by the smell – it tastes much better!)
  • 1 tablespoon chopped coriander

Cook the asparagus in boiling water for 2 – 4 minutes, drain and refresh under cold running water. Stir the garlic, chilli, zest, fish sauce and coriander into the mayonnaise.  Season if necessary, fold in the crab meat and set aside.  Toast the bread, drizzle with olive oil and scatter over rocket or spinach leaves. Pile the crab mixture on top. Toss the cold asparagus spears in a little olive oil and arrange over the crab meat.

Alternatively, you could cook LOTS of  asparagus and serve, on the side,  hot with lashings butter – using any left over toast to soak up the juices.

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Feeling better (she is 19 after all!)

 

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