Using the freshest local seasonal ingredients, this dish is simple to make and absolutely delicious. Thank you to Jane Baxter of Wild Artichoke for the recipe, which is out of her book LEON Happy Salads.
250g (9oz) asparagus spears, trimmed
200g (7oz) new potatoes, boiled
1 tablespoon olive oil
250g (9oz) white crabmeat
100g (3½oz) mixed salad leaves
salt and freshly ground black pepper
2 shallots, chopped
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf
1 tablespoon chopped fresh chives
50ml (2fl oz) rapeseed oil
50ml (2fl oz) light olive oil
lemon juice, to taste
This dressing method is almost foolproof and the emulsion shouldn’t split if you boil the eggs for a few minutes
Blanch the asparagus for a few minutes until tender. Drain and season well. Slice the potatoes, then toss in olive oil and season with salt and pepper.
To make the dressing, start by boiling the eggs for 3 minutes. Quickly break the runny yolk into a food processor, add the shallots and herbs, and blitz them all together. Don’t throw away the cooked egg whites. Slowly pour in the two oils to make an emulsion, season and add lemon juice to taste. Chop the cooked egg whites finely and stir into the dressing.
Arrange the asparagus on a serving plate with the potatoes, salad and crab, and drizzle with some of the dressing, leaving the rest on the side.