Warm salad of Asparagus, Crab and Samphire

Ingredients
2¾-3lb cooked brown crab meat
12oz thin asparagus
8oz samphire, picked over and washed
¼ garlic clove, finely chopped
2 tbsp extra virgin olive oil, plus extra for serving
juice of ¼ lemon/2tsps
1 tbsp chopped flat-leaf parsley
sea salt flakes
a few parmesan shavings, to garnish

Instuctions
Snap off the woody ends from the asparagus where they break naturally and discard them. Cut the asparagus stalks in half. Break off and discard the woody ends of the samphire and break the rest into 1in pieces.
Bring a pan of water to the boil. Add the samphire and asparagus and cook for one minute. Drain and refresh under cold water to stop them cooking and help set the colour. Drain well once more and then tip into a bowl. Add the garlic, olive oil and lemon juice, toss together lightly and season to taste if necessary.
Divide the asparagus and samphire between 4 plates and arrange pieces of the white crab meat and a little of the brown meat over the top. Sprinkle with the chopped parsley, drizzle over a little more olive oil and season with a few sea salt flakes. Scatter over the parmesan shavings and serve.

Acknowledgement to Rick Stein