10 asparagus spears, each trimmed and cut into 3 pieces on the diagonal
100g/4oz broad beans, podded
100g/4oz crabmeat (I used a mixture of white and brown)
FOR THE SALAD CREAM
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.
353 kcals, protein 23g, carbs 8g, fat 26g, sat fat 9g, fibre 5g, sugar 5g, salt 1.01g