See Also: Warm Salad of Samphire, Asparagus and Crab(recipes)
A warm salad of asparagus, field mushrooms and fresh peas(recipes)
Crisp soft shell crab, crab salad and tandoor smoked spicy salmon mousse(recipes)
Easy Crab-Asparagus Pie(recipes)
Warm Scones with Crab Apple Jelly(recipes)
Asparagus and tomato salad(recipes)
Chicken-Asparagus Salad(recipes)
Asparagus salad with prosciutto(recipes)
Warm Scallop Salad(recipes)
Warm Roquefort Salad(recipes)

specular glare (medicine) and Warm Salad of Samphire, Asparagus and Crab (recipes)


specular glare (medicine)


specular glare
Glare arising from specularly reflected light.


Warm Salad of Samphire, Asparagus and Crab (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1x1.25-1.5kg/2¾-3lb cooked brown crab350g/12oz thin asparagus225g/8oz samphire, picked over and washed¼ garlic clove, finely chopped2 tbsp/1fl oz/30ml extra virgin olive oil, plus extra for servingjuice of ¼ lemon/2tsps 1 tbsp chopped flat-leaf parsleysea salt flakesa few parmesan shavings, to garnish



Method



1. Remove the meat from the crab. 2. Snap off the woody ends from the asparagus where they break naturally and discard them. Cut the asparagus stalks in half. Break off and discard the woody ends of the samphire and break the rest into 2.5cm/1in pieces. 3. Bring a pan of water to the boil. Add the samphire and asparagus and cook for one minute. Drain and refresh under cold water to stop them Cooking and help set the colour. Drain well once more and then tip into a bowl. Add the garlic, olive oil and lemon juice, toss together lightly and season to taste if necessary. 4. Divide the asparagus and samphire between 4 plates and arrange pieces of the white crab meat and a little of the brown meat over the top. Sprinkle with the chopped parsley, drizzle over a little more olive oil and season with a few sea salt flakes. Scatter over the parmesan shavings and serve.