- 10 asparagus spear, each trimmed and cut into 3 pieces on the diagonal
- 100g broad beans, podded
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- handful watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 100g crabmeat (I used a mixture of white and brown)
For the salad dressing
Boil the asparagus and beans in salted water for 2 mins, drain well, then cool quickly under cold running water. Slip the outer skins from the beans.
For the salad cream, put the egg into a pan of boiling water, then boil for 5 mins. Cool quickly under running water, then peel. Cut the egg carefully in half, then scoop the yolk into a bowl. Whisk in the mustard, sugar, lemon juice and seasoning. Whisk in the oil and cream.
Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.
Young asparagus can also be shaved into ribbons using a swivel blade peeler and eaten raw with a lemony salad dressing.