Orkney Crab And Asparagus Salad
This Orkney Crab and Asparagus Salad is a delightful dish that captures the fresh flavors of the North Atlantic islands. The sweet and succulent Orkney crab pairs perfectly with the tender asparagus, creating a light and refreshing salad that is perfect for a summer meal or a light lunch.
Ingredients
- 1 pound Orkney crab meat
- 1 bunch asparagus, trimmed
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil.
- Add the asparagus and cook for 2-3 minutes until tender-crisp. Drain and plunge into ice water to stop the cooking process. Drain again and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
- In a large bowl, gently toss the crab meat and asparagus with the dressing until well coated.
- Divide the salad among serving plates and serve immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 5 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250
- Carbohydrates
- 10g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pot Colander Bowl Whisk Serving plates
Tools
Knife Cutting board
Serving suggestions
Serve the Orkney Crab and Asparagus Salad with a side of crusty bread and a glass of chilled white wine for a complete meal.
Tips & tricks
For the best flavor, use fresh Orkney crab meat and locally grown asparagus when they are in season.
Cost
$25