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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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