Name: Crab & asparagus salad with real salad cream
Prep time: 15 min
Cook time: 6 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 10 asparagus spears each trimmed and cut into 3 pieces on the diagonal; 100g broad beans podded; handful watercress; 100g crabmeat (I used a mixture of white and brown); 1 large egg; 2 tsp Dijon mustard; 1½ tsp golden caster sugar; 1 tbsp lemon juice; 1 tbsp extra-virgin olive oil; 3 tbsp double cream

Crab & asparagus salad with real salad cream

10 asparagus spears
each trimmed and cut into 3 pieces on the diagonal
100g broad beans
podded
handful watercress
100g crabmeat
(I used a mixture of white and brown)

For the salad dressing

1 large egg
2 tsp Dijon mustard
1½ tsp golden caster sugar
1 tbsp lemon juice
1 tbsp extra-virgin olive oil
3 tbsp double cream

Method

step 1
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.
step 2
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.
step 3
Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.