Crab tangled asparagus salad on toast
Ingredients
- 4 asparagus spears, woody ends trimmed
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- small handful flat-leaf parsley leaves, chopped
- 1 tbsp capers, drained and chopped
- 1 small gherkin, chopped
- 6 tbsp good-quality thick mayonnaise
- 200g white crabmeat
- 4 small slices of sourdough
- 4 small handfuls rocket (about 50g)
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