Marron and Asparagus Salad with Nasturtium Salsa Verde - Sarah Graham Food

Ingredients

• 8-10 marron (or use crayfish, lobster or fresh prawns)
• 20-30 fresh asparagus stems (we used a mixture of green and white)
• 40g nasturtium leaves
• 1-2 cloves garlic
• 1 chilli
• 1 tsp wholegrain mustard
• 1 tsp Dijon mustard
• juice of ½ lemon
• pinch of salt
• 3-4 Tbsp olive oil
• Nasturtium leaves and flowers, to garnish
• Parmesan croutons, to garnish
• Mayonnaise, to serve