Ingredients

2 shallots

200 g crabmeat (frozen, fresh or canned)

1 tablespoon cooking oil

5 cups water

1 x 500 g can asparagus spears

 

Method

1. Slice the shallots in thin rounds.

2. Flake the crabmeat.

3. Heat the oil in a frying pan, and sauté the crabmeat and shallots on high heat for 1 minute, stirring constantly.

4. In a large saucepan boil 5 cups water.

5. Add the asparagus and stir briskly about 1 minute, shredding the asparagus.

6. Add fried crabmeat and shallots.

7. Simmer together for 4 minutes. Season if necessary, and serve.