LCBO Food & Drink Spring 2025

STALK MARKET

Chilled Crab & Asparagus Salad with Miso Dressing The delicate flavours of aspara gus and crab are a natural pairing. Here, they’re punched up with an umami-rich dressing of miso, mayo and green onion. Tiny Nordic shrimp, which are available cooked and fro zen, work well in place of crab. 1 lb (455 g) asparagus, tough ends trimmed 1/4 cup (60 mL) mayo, preferably Kewpie 4 tsp (20 mL) fresh lemon juice 1 tbsp (15 mL) white miso 1 tbsp (15 mL) chopped pickled ginger 1 green onion, thinly sliced, divided 7 oz (200 g) cooked crab meat 1/2 cup (125 mL) microgreens, divided 1. Bring a large pot of salted water to a boil. Cook asparagus until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice water. Cool, drain and dry. Slice each spear of asparagus on bias into three pieces. 2. In a medium-size mixing bowl, whisk mayo, lemon juice and miso until smooth. Stir in pickled ginger and half of green onion. Remove half of dress ing and set aside. Gently fold crab into remaining dressing until evenly coated. 3. Place asparagus on a serving dish with microgreens (reserve a few greens for garnish). Toss gently. Drizzle with reserved dressing. Pile crab on top. Garnish with remaining green onions and microgreens.

Serves 2 as a light lunch or 4 as an appetizer

WHAT TO SERVE Henry of Pelham Sauvignon Blanc VQA LCBO 430546, $15.65

Asparagus has a delicious affinity for a bright, herbal Sauvignon Blanc— and so do the other components of the dish such as ginger, lemon and crab.

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———————— SPRING 2025