Crab claw salad with asparagus and fennel
Elegant yet simple, this light salad is perfect for summertime eating, combining tender asparagus with a tangy, lemon twist
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
2
MINUTES
Ingredients
1 bunch of asparagus
8 cooked crab claws
1 lemon
1 fennel bulb
handful of chives, finely chopped
small handful tarragon/chervil, chopped
50g butter
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