Late spring into early summer you'll want to revel in two things. Firstly, our gloriously short asparagus season. Secondly, brown crab season. Frankly, these two ingredients when used at their peak are seductive bedfellows. Earthy versus sweet, the two taste profiles couldn't be more different and yet opposites attract.
Late spring into early summer you’ll want to revel in two things. Firstly, our gloriously short asparagus season. Secondly, brown crab season. Frankly, these two ingredients when used at their peak are seductive bedfellows. Earthy versus sweet, the two taste profiles couldn’t be more different and yet opposites attract.
But the Kitchener cannot be fooled into thinking that they will do just fine by themselves. No, a little molly-coddling must be undertaken before this pairing are ready to get up close and personal with each other! A squeeze of lemon here, a hint of garlicky chive there helps to bring everything together!
This recipe is one I return to time and again. It is, of course, best eaten when both the crab and asparagus are in season, but I’d happily tuck into this at any time of the year. The addition of the chive flower petals and buds emphasise the seasonality of the dish, but also make a delicate alternative to the dish to it’s greener, more pungent stem.
From start to finish, this is a dish that you can knock up in about 10 minutes, and devour in 5, ready for seconds!
Ingredients (serves two, generously):
Method:
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