Crab & asparagus salad with real salad cream

Ingredients

• 10  asparagus spears trimmed cut into 3 pieces on the diagonal
• 100 g broad beans podded
• 1 handful watercress 
• 100 g crab meat white (I used a mixture of and brown)
• 1 large eggs 
• 2 tsp dijon mustard 
• 1.5 tsp golden caster sugar 
• 1 tbsp juice of lemon 
• 1 tbsp olive oil extra-virgin
• 3 tbsp double cream 

Equipment

• bowl
• frying pan
• whisk

Directions

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. 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.
3. Cut the egg carefully in half, then scoop the yolk into a bowl.
4. Whisk in the mustard, sugar, lemon juice and seasoning.
5. Whisk in the oil and cream.
6. Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.