Crab claw salad with asparagus and fennel

Method

1. Trim the stalks off the fennel bulb, reserving any of the herb. Cut the bulb in half and then cut into very thin slices. Arrange the slices on a serving platter or split between two serving plates. Cut the lemon in half and squeeze the juice of one of the halves over the slices of fennel. Season lightly with a little sea salt.

2. Break off the woody ends of each asparagus spear and place in a pot of boiling salted water over a medium high heat. Blanch for 3-4 minutes, so that they are just about cooked through, still with their lovely bright green colour and a nice bite. Drain and place on top of the fennel slices. Season the asparagus with a small pinch of sea salt.

3. In a small frying pan, heat the butter over a medium high heat until melted and bubbling. Add the crab claws to the pan and let sizzle away in the melted butter for around 2 minutes. When the butter starts to turn brown, squeeze in the juice of the other half of the lemon.

4. Add the chives and either tarragon or chervil to the pan and stir everything together. Take off the heat. Arrange the crab claws over and around the asparagus and fennel.

5. Pour over the buttery pan juices and serve.