Asparagus, crab and togarashi

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

1. To make the togarashi, combine all ingredients in a small food processor and grind to a coarse powder.
2. 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.
3. 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.
4. Arrange the dressed asparagus onto a serving platter and spoon over the crab mayonnaise. Sprinkle with the togarashi and serve.

• NoteAny 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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