Instructions

1. 1

   Bring a large pan of water to the boil with a steamer basket and lid. While you are waiting for it to boil, prep the asparagus – snap the ends off at their natural breaking point and slice thicker stems in half lengthways, leaving thinner ones whole. Steam for 4 mins until al dente, then remove and run under cold water to stop them cooking any further.

   
   

2. 2

   Make the dressing by putting all the ingredients into an old jam jar and shaking well for a min or so.

   
   

3. 3

   Add the asparagus to a large mixing bowl along with the lamb’s lettuce and cucumber chunks. Add half of the dressing to the bowl and mix everything lightly, then transfer to your serving plate. Halve the avocado, remove the stone and slice it. Add the avocado, the grapefruit segments and the crab meat to the serving plate.

   
   

4. 4

   Drizzle over the rest of the dressing and sprinkle with the chives.

   
   

Ingredients

• 400g asparagus, spears trimmed
• 100g lamb’s lettuce
• 1 cucumber, peeled, deseeded and cut into chunks
• 1 avocado
• 2 grapefruit, segmented, juice reserved
• 200g white crab meat
• 1 red chilli, seeds removed, finely chopped
• 1 lemongrass, outer leaves removed, stalk finely chopped
• 2 lime leaves, finely chopped
• 1 lime, juiced
• 2 tbsp grapefruit juice
• 1 tbsp extra virgin olive oil
• 1 small bunch chives, finely chopped

Serves 8

Total time required 35 mins

• Cooking time: 35 mins