Asparagus with crab, tarragon and chilli butter
Made with
Pure Sea Salt
Pure Sea Salt
In the late Spring, British asparagus is a seasonal treat, and because it’s so quick to cook can offer a knock out dinner with a few thoughtful pairings in under half an hour.
Finishing this dish with Halen Môn provides a clean, saline crunch that lifts the sweet crab and mineral asparagus.
Ingredients
- For the butter
- 100g unsalted butter
- 2 round shallots, finely chopped
- 1 red chilli, de-seeded and finely chopped
- Pared peel of ½ an unwaxed lemon, finely sliced into 1cm matchsticks
- ¼ tsp paprika
- Leaves from 3 sprigs tarragon, chopped
- 80g white crab meat
- For the asparagus
- 1 bunch British asparagus, trimmed and tough 3cm ends peeled
- Halen Môn flaked sea salt, to finish
- Wedge of lemon, for squeezing
- ½ tsp finely chopped chives, to serve
Method
- Melt the butter in a small frying pan over a medium heat, and when it’s all sizzling, tip in the shallots, chilli and lemon. Stir often for 2-3 minutes, until everything is soft, then stir in the paprika and continue to cook for another 30 seconds. Remove from the heat and stir through the tarragon and crab until combined. Keep warm while you cook the asparagus.
- Fill a medium saucepan with boiling water and bring to the boil over a high heat. Salt the water well, then lower in the asparagus and cook for 3 – 4 minutes until the spears are tender to the point of a sharp knife. Drain and pat dry.
- Lay the spears on a plate and spoon the warm crab butter over the top. Squeeze over the lemon juice and finish with flaked Halen Môn and snipped chives. Even better if you have a toasted piece of crusty bread for scooping up the flavoured butter.
