Instructions: Knob of butter melted (or a splash of olive oil) for dressing the asparagus plus extra butter for spreading 4 generous slices of sourdough bread or other rustic bread freshly ground black pepper to season lemon halves for squeezing handful basil or rocket leaves to serve

For the thai mayonnaise:
1 clove garlic crushed
1/2 large mild red chilli deseeded and finely chopped (or a dash of tabasco)

1/3 lime zest and juice
3 tsp fish sauce (nam pla or nuoc mam)

2 heaped tbsp mayonnaise
1 tbsp chopped chives
1 tbsp chopped coriander

Using a fork beat together the mayonnaise ingredients then fold in the white crab meat so that its well incorporated but hasnt lost its flaky chunks.

This can be prepared the day before and refrigerated.

Cut any thicker asparagus stems in half lengthways before conking.

If you want the asparagus to be warm cook it just before you want to eat then toss in the melted butter before serving.

If you would prefer it at room temperature precook cool then toss in a splash of olive oil before serving.

Toast the bread and spread with a little butter.

Next spread some brown crab meat over each slice and season with pepper and a squeeze of lemon.

Pile on the asparagus a spoonful of the thai crab mayonnaise and a few basil or rocket leaves before serving.

If you cant face handling a whole crab prepared brown and white crab meat can be bought from fishmongers. The next best (but not so good) thing is to use the tinned stuff.

Makes 4 large lunch sized toasts

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