Derek Bocking: Quebec crab and asparagus
We are starting to feel spring outside, finally. It makes you want to put away the slow-cooker and the heavy winter meals and lighten up your plate.
So on this week's Food Feature, our kitchen coach Derek Bocking brings us some seasonal meals that take advantage of fresh northern Quebec crab and asparagus.
For the early birds with barbecues, he'll also tell us how to smoke our own salmon.
Derek is the sous-chef at the Montreal restaurant Chez Ma Grosse Truie Cherie. He brought his simple recipe for crab and asparagus salad into studio.
(Check out Derek's Kitchen for today's recipes.)
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