Serves 4
Preparation 5 minutes, plus pre-heating griddle pan
Cook 5-7 minutes
Ingredients
300g British asparagus spears
1 tbsp Filippo Berio olive oil
300g fresh crab meat (half white/half brown meat)
2 tbsp mayonnaise
½ tsp Bart Spices paprika
Sea salt & freshly ground pepper
4 slices thick-cut granary bread
Butter
85g watercress
Method
1
Heat a griddle pan to hot. Lightly brush the asparagus with olive oil and cook on the griddle, turning occasionally, for around 5 minutes or until tender.
2
Whilst the asparagus is cooking mix the crab meat with the mayonnaise and season to taste.
3
Butter the slices of bread and arrange the watercress on top of each piece, followed by a pile of the crab mixture lightly dusted with a pinch of paprika.
4
Top each slice of bread with the asparagus and serve immediately.
