PURPLE ASPARAGUS AND CRAB

SERVES 2 A fresh 2-3lb brown cock crab Purple asparagus spears, 12, trimmed Olive oil A lemon, juiced Maldon sea salt Black pepper METHOD Wash the crab and boil in a large pan for 25 minutes. Let it cool slightly before picking the meat from the claws and shell for a bumper serving of immune-supporting zinc. Toss the asparagus in oil and place it on a sizzling griddle pan. Cook for four minutes, turning once. Spoon the meat onto a plate atop the spears. Season with lemon, salt and pepper.