Recipe: Asparagus with Crab and Samphire

Peel the asparagus and cut them into different sizes. Cook the white asparagus for 10 minutes in salted boiling water. Cut 3 green asparagus into thin strips. Blanch them for 1 minute in salted boiling water. Drain them, then add the remaining green asparagus and cook for 10 minutes.

Blanch the sea asparagus, let it sit for about 2 minutes. Drain and set aside.

Shell the crab claws and remove the cartilage. Arrange the asparagus, pieces of crab, and samphire harmoniously on the plates.

Drizzle with hazelnut oil and balsamic vinegar. Season with salt and pepper and add a few fresh thyme flowers.

To finish, this recipe is also available on my blog, which features a complete menu each week under a different theme.