MAY 03, 2011
10 asparagus spears, each trimmed and cut into 3 pieces on the diagonal
100g broad beans , podded
100g crabmeat (I used a mixture of white and brown)
For the 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
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.
Recipe Courtesy of BBC Good Food
Posted by ecrownshaw in Recipes,
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