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Spring crab, asparagus, & egg salad

Spring crab, asparagus, & egg salad

This recipe from chef Lewis De Haas of Crispin was made for Citizens of Soil. He continues to bring us bright, colourful meals that really speak to the season.

This dish is no exception, with delicate flavours and spring veg making its way to tables now. Here, Lewis gives us a classic egg & asparagus pairing, welcoming the hyper-seasonal green vegetable in a fresh combination which brings in a nice zestiness from the lemon and an indulgent, richness from the egg and EVOO. Sprinkle with some edible flowers for that *chef's kiss* look...

Here's the method:

Serves 4

Trim the ends of the asparagus and blanch for 2 minutes in salted, boiling water.
When cooked place the asparagus in iced water to cool.
When cooled, slice the asparagus, place in a mixing bowl and mix with the crab meat, lemon juice, olive oil, salt, and pepper.
Arrange on a plate and finely grate the boiled egg white and yolk over the top.
Finish with a drizzle of extra virgin olive oil.

Ways to make your own:

Drop in some edible flowers for colour and freshness.
Swap the crab meat for pulled chicken or even jackfruit to go veggie!
Peas and broad beans could work here.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.