Asparagus with crab and chopped duck egg

Serves

(Jason Lowe)

Asparagus and crab is a great combination and the colours look fantastic on the plate. Try to choose thick asparagus spears for this dish as they will look much more impressive when they are on the plate.

250-300g thick asparagus with the woody stalks removed
1tbsp brown crab meat
tbsp good quality mayonnaise
Sea salt and freshly ground white pepper
2tbsp white crab meat
1 duck egg, hard boiled for 6-7 minutes
1tsp finely chopped chives
tbsp rapeseed or olive oil

Cook the asparagus in boiling salted water for 3-4 minutes or until tender, then drain and leave to cool. Whisk the brown crab meat together with the mayonnaise until smooth and season to taste.

To serve, spoon the brown crab mix into the centre of serving plates and spread a little with the back of the spoon. Chop the egg quite finely, lay the asparagus in a line on the brown crab, then spoon the chopped egg across the centre of the asparagus followed by the white crab, then the chives.

Grind a little white pepper over, sprinkle with sea salt then drizzle over the rapeseed oil.