Crab & asparagus salad with real salad cream

• asparagus spears↗10

  each trimmed and cut into 3 pieces on the diagonal

• broad beans100g g

  podded

• handful watercress↗
• crabmeat↗100g g

  (I used a mixture of white and brown)

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

Step-by-step instructions

1. 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.

2. 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.

3. 3

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