James Cochran’s Chargrilled British-Grown Asparagus, Grapefruit & Picked White Crab, Served With Maille Hollandaise
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Season the crab meat with salt and pepper.
Add in the juice and segments of the grapefruit, chopped dill, Maille Hollandaise and mix together, then set aside.
Put your grill or griddle pan on high and cut the woody part off of the asparagus stems.
Season your stems with salt and pepper, and drizzle with some olive oil before chargrilling for 3-4 minutes (depending on size).
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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