RECIPE BY:

Matt Sinclair

INGREDIENTS :

• 3 bunches asparagus, trimmed
• 3 tbsp Cobram Estate Classic Extra Virgin Olive Oil
• Sea salt and freshly milled pepper
• 1 long red chilli, finely sliced
• 1 garlic clove, finely sliced
• 2 tbs macadamias, coarsely chopped
• 1 tbs nigella seeds, toasted
• 1 tbs pumpkin seeds, toasted
• ½ bunch mint, leaves picked
• ½ bunch coriander, leaves picked
• 2 lemons
• 200g cooked spanner crab meat
• 75ml mascarpone
• 100ml cream

METHOD :

• Set asparagus spears on a baking sheet, drizzle with one tablespoon of the oil, season and toss to coat. Place on preheated BBQ and grill for 2-3 minutes, turning occasionally until well charred. Once cooked, chop into small pieces and place in a large bowl. Preheat a fry pan over a medium heat. Fry chilli and garlic in a further tablespoon of olive oil for 30 seconds. Add macadamia and seeds and cook for 30 more seconds. Tip over asparagus and toss in the mint and coriander leaves. Zest and juice one lemon, adding half the zest and all the juice along with the remaining olive oil and season to taste. Next, whisk mascarpone, cream and the zest of the remaining lemon. Season and refrigerate until required. Toss asparagus salad on plates or a platter, arrange crab meat on top and finish with the lemon cream the reserved lemon zest and a twist of pepper.