James Cochran’s Chargrilled British-Grown Asparagus, Grapefruit & Picked White Crab, Served With Maille Hollandaise

Perfect as light supper or summer lunch, this recipe makes the most of British asparagus, which is in season until late June. Sharp grapefruit and juicy crab add extra flavour and punch, while the hollandaise dressing is the ideal finishing touch.

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Total Time
10 Minutes
100g of Maille Hollandaise sauce
12 British-grown asparagus spears
300g of picked white crab
½ a grapefruit (segments & juice)
A few sprigs of chopped dill
Salt & pepper
Olive oil
Step 1
Season the crab meat with salt and pepper.
Step 2
Add in the juice and segments of the grapefruit, chopped dill, Maille Hollandaise and mix together, then set aside.
Step 3
Put your grill or griddle pan on high and cut the woody part off of the asparagus stems.
Step 4
Season your stems with salt and pepper, and drizzle with some olive oil before chargrilling for 3-4 minutes (depending on size).
Step 5
Place the asparagus onto your plate and scatter over the dressed crab and top with Maille Hollandaise.

Recipe courtesy of James Cochran in partnership with Maille.

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