Chilled Asparagus with Crab and Lemon Aoili
A delightful Spring salad!
Note: This chilled asparagus dish was inspired by Coco restaurant in San Francisco. It is light, refreshing and delicious! Be careful not to overcook the asparagus spears!
2 lbs thin asparagus spears, cleaned and trimmed
1/2 lb fresh lump crabmeat
1/4 cup mayonaise
2 small garlic cloves, finely chopped
1/2 tsp dijon mustard
3-4 tbsp fresh lemon juice
Sea salt and fresh ground pepper
Heat a large pot of salted water until boiling. Add asparagus and cook until just tender, about 2-3 minutes. Drain. Refresh under ice cold water and drain and dry thoroughly. Cover and refrigerate until cold.
In a small bowl, mix together mayo, garlic, mustard, 2 tbsp lemon juice, salt and pepper to make the aoili.
Remove asparagus from refrigerator and carefully toss with remaining 1-2 tbsp of lemon juice and salt. For each serving, lie asparagus in one direction on a salad plate. Top with a pile of crab meat. Gently spoon aoili over the asparagus and crab. Sprinkle with fresh pepper. Serve!
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