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!
