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):

• Fresh tagliatelle nests (about 4)
• Fresh white crab meat (apx 200g, drained, rinse and set aside)
• 2 tblsp of sour crème / crème fraiche
• Zest of a lemon, juice of apx 1/2, maybe a bit more
• 4-6 stems of asparagus, trimmed and in thirds on the diagonal
• Chive flower head and buds
• Pecorino cheese (you can substitute for Gran Padano or Parmesan)
• Freshly cracked black pepper and sea salt

Method:

• Put on a pan of salted water and bring to the boil.
• Prepare the asparagus.  Bend the spear until it naturally snaps off at the base.  Cut each spear into thirds on the diagonal.
• Steam the asparagus for 5 mins, ensuring they are still al dente.  Drain and set aside.
• When the water is boiling, add the tagliatelle.  Cook until softened but still slightly yielding.
• Meanwhile, take out the crab meat and out it into a fine sieve.  Give a quick rinse under a slow-running tap.  Set aside to drain.
• In a small bowl, combine the sour crème / crème fraiche, lemon zest, lemon juice, a dash of excellent quality extra virgin olive oil, sea salt and black pepper.  Mix to combine.  If the mixture is too thick, add a little more lemon juice.  You’re looking for the consistency of a thick dressing, but not too loose.
• When the pasta is cooked, drain, pour over a little extra virgin olive oil, shake and set aside.
• Mix the crab meat with the dressing and combine well.
• Empty the crab meat mixture in with the pasta, and toss through to mix well.
• Plate up the pasta and crab, dot the asparagus in and around the pasta and finish off with a scattering of chive flowers and buds, a slight grating of pecorino, another twist of freshly cracked black pepper and a final drizzle of excellent extra virgin olive oil.
• Serve and…ENJOY!