Recipe Card

Crab and Asparagus Tian

This wonderful early British summer treat can be recreated anywhere in the world.

Why not enjoy it with a glass of Prosecco for a perfect lunchtime treat?!

Serves 4 people.

Ingredients

Available from British Corner Shop

To be Sourced Locally

4 Medium Eggs, hard boiled
200g of Vine Tomatoes
Salt and pepper
Fresh Rocket to serve

Method

Add the sugar and tarragon to the white wine vinegar and beat in the sunflower oil, season and set aside to infuse.

Finely dice the tomatoes.

Finely chop the egg and add the mayonnaise.

Drain the crab and season with the lemon juice and black pepper.

Drain the asparagus.

In 4 individual pretty glasses (or using a professional chef's ring if you have one), place the tomato first, then a layer of egg, then the asparagus and finally the crab.

Garnish with a slice of lemon and arrange the rocket around the edge of each one dressed with the infusion prepared earlier.

serve with some water biscuits to add extra texture.