Asparagus & crab saladPosted on: 13 May 2019 by Gareth Hargreaves
It's high season for British asparagus and this simple, elegant crab and asparagus salad is a real tasty treat.
Asparagus - packed with vitamins A, C, E, K, and B6 and also rich in iron, calcium, protein and fibre. What's not to like about it?
Well, quite a bit, actually. If you have been careless in the past when selecting asparagus (I know I have), you will no doubt have bought a set of stringy, woody-tasting disappointments that have tarnished your mealtime. These small disaster can be easily avoided with a few simple checks.
Small matters in this instance. Don't go for the fattest biggest stalks. You are not getting more for your money, you are picking the toughest shoots - and you will end up disappointed.
Fresh and rich in colour
Go for the spears that are fresh, colourful and thin as these will be super tender. The head of the spear should be firm and tight against the stalk. You can also check freshness by squeezing the bunch, fresh asparagus has a waxy, rubbery texture and will squeak when squeezed.
Apsargus stalks aren't going to have a huge shelf life - especially in a fridge where all the moisture will be sucked out of them. Try wrapping the cut end in a damp kitchen towel and place in a freezer bag. You'll still need to cook them up no more than three days after purchase but you'll be sure they've retained their quality.
- 100g bulgur wheat
- 200g asparagus
- 2 limes
- 150g fresh crab meat or tinned
- 2 handfuls of fresh parsley
- 1 dessert spoon of olive oil
- Salt and pepper
1) Put the bulgur wheat in a large bowl and cover with cold water. Leave to stand for fifteen minutes then fluff the grains up with a fork.
2) Lightly steam the asparagus until they are crisp yet still tender. Remove from the pan and blanche immediately in cold water. Chop into centimetre sized pieces and add to the bulgur wheat.
3) Finely chop the parsley, flake the crab meat and add to the salad
4) Wash the limes and grate the zest into the bulgur wheat, then juice them, adding that to the bulgur wheat as well. Drizzle over the olive oil, the juice of the limes, season liberally and serve with crusty French bread.
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