- Bring a large pan of water to the boil and cook the asparagus for 2 minutes or until just cooked through. Drain, tip into iced water to refresh and drain again. Cut each spear at an angle into 2-3 pieces.
- For the dressing, mix the creme fraiche with the mustard and lemon juice. Toss the asparagus through the dressing, then place the asparagus spears in the centre of 4 plates. Place the while crab meat on top of each. Add the rocket and serve with the lemon wedges.
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