Serves 4

Ingredients

2 bunches of white asparagus

400g white crab meat, picked through from shells

For the brown crab mayo

100g brown crab meat

2 egg yolks

white white vinegar

125ml olive oil

juice of one lemon and some zest

pinch of cayenne

sea salt and pepper

1 tbsp. of vinaigrette to dress the asparagus

borage flower and watercress to garnish

Method

1. Get a large pan of water on the hob and bring to the boil. Then add a good bit of salt and a teaspoon of sugar.

2. Whilst the water is coming to the boil, prep the asparagus. Take each spear and hold it at the tip, using a speed peeler, gently peel the top layer off the stems. Repeat with all of the asparagus and then trim the base. Pop into the water and bring to the boil, then simmer for a few minutes - you want them slightly more cooked than green asparagus. Then drain off, refresh under cold water, and dress with the vinaigrette.

3. Then make the mayo. Place the brown crab meat, egg yolks and vinegar into a blender, then blitz for a minute, then gradually add the oil (VERY slowly) until thick and glossy. Then add the lemon juice and zest to taste, along with the cayenne, salt and pepper.

4. When you are ready to eat, plie up a big dollop of brown crab mayo, then asparagus and white crabmeat, finish with the watercress and the borage flowers.

If you make this recipe, or any other from the show, please send a picture to sundaybrunch@channel4.com!