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Warm Salad of Samphire, Asparagus and Crab
Serves 4
Samphire also known as glasswort, pickle plant and sea asparagus is a fleshy, green, succulent wild delicacy that grows on tidal marshes around Britain. It has small branches with tips like a small salty asparagus. Fresh is best (definitely not pickled), between May and September, after which it can be too woody. Serve with fish, simply blanch or steam and dip in melted butter and eat like asparagus
  • 2 x dressed crab
  • 350g thin asparagus
  • 225g samphire, picked over and washed
  • 1/4 garlic clove, finely chopped
  • 2 tablespoons extra virgin oil, plus extra for serving
  • 2 teaspoons lemon juice
  • sea salt flakes
  • a few parmesan shavings, to garnish
  1. remove the crab meat from their shells and chop if necessary
  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 into2.5cm/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
  4. add the garlic, olive oil and lemon juice, toss together lightly and seaon to taste if necessary
  5. divide the asparagus and samphire between 4 plates and arrange pieces of the crab meat over the top
  6. sprinkle with the chopped parsley, drizzle over a little more olive oil and season with a few sea salt flakes
  7. scatter over the paremesan shavings and serve
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