Dorset crab with white asparagus

Serves 4
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The sweet, white crab meat and nutty, slightly tart, raw asparagus, is complemented by the rich, lemony mayonnaise.

200g/7oz hand-picked fresh white crab meat (don't bother with the pasteurised crab meat - its taste is very poor)
4 white asparagus stems
Juice of 1/2 lemon
40ml/11/2fl oz extra-virgin olive oil
1tsp lemon zest
Freshly ground black pepper
1tsp finely chopped curly parsley
For the lemon mayonnaise
3 organic egg yolks
1/2tbsp Dijon mustard
Juice of 11/2 lemons
500ml/17fl oz of gentle extra-virgin olive oil, such as a Sicilian or Ligurian
Freshly ground pepper

I use a Magimix for this, but it is easy to do by hand; the trick is to trickle the oil in slowly and to whisk continuously. Place the yolks, mustard, lemon juice and a little sea-salt and black pepper in the base of your Magimix (or bowl). Put the oil in a jug (this is the easiest way to ensure that it pours slowly). Turn your machine on and slowly begin to pour the oil through the funnel at the top. Keep pouring, always slowly, until the mayonnaise begins to emulsify and is thick and glossy. This quality oil will give you a thick mayonnaise that sticks to your spoon; I like it this way, but you can use a little less if you prefer it runnier.

Place the crab in a mixing bowl. Pick over to remove any shell. Wash and pat dry the asparagus. Slice finely on the bias (discarding the tough, woody end). Place in the bowl along with the crab, add the lemon juice, zest and olive oil and toss lightly to combine. Season with a good pinch of salt and a couple of grindings of black pepper.

Finish with the parsley and divide among four plates. Spoon over the mayonnaise, and serve with extra lemon.