20 asparagus spears , trimmed
100g white crabmeat
3 tbsp crème fraîche
1 tbsp wholegrain mustard
1/2 lime juice and some zest cut into thin strips
brown crabmeat, (optional)
olive oil , for drizzling
Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
For the dressing, mix all the ingredients together with brown crabmeat (if using). Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.