serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- Salt and black pepper
- 2 asparagus bunches, trimmed
- 1 lemon, juiced
- 1 tbsp olive oil
For the togarashi
- 10 g chilli flakes
- dried zest 1 orange
- 1 toasted nori sheet
- 30 g toasted white sesame seeds
- 30 g toasted black sesame seeds
- 10 g poppy seeds
- 5 g ground ginger
For the crab mayonnaise
- 6 tsp cooked spanner crab meat
- 6 tsp mayonnaise
- 1 tbsp finely chopped mixed herbs (chives, fennel fronds, flat-leaf parsley)
- ½ tsp finely grated lemon zest
- 1 tsp lemon juice
Instructions
- To make the togarashi, combine all ingredients in a small food processor and grind to a coarse powder.
- Bring a large saucepan of salted water to the boil. Prepare a large bowl of iced water. Blanch the asparagus for 1 minute, then immediately refresh in iced water. Drain and slice on the angle into 4 cm lengths. Combine in a medium bowl with a pinch of salt and pepper, then drizzle with a little lemon juice and olive oil. Toss gently to combine.
- To make the crab mayonnaise, combine the ingredients in a medium bowl and mix well to combine. Season to taste with a pinch of salt and pepper.
- Arrange the dressed asparagus onto a serving platter and spoon over the crab mayonnaise. Sprinkle with the togarashi and serve.
- Note
Any leftover togarashi can be kept in an airtight container in the pantry for adding a sprinkle of heat to your dishes.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
