Scrub and steam or boil the potatoes until tender. Snap the asparagus stalks, discarding the woody or tough portion, and boil the tender part in plenty of lightly salted water. Skin or peel the potatoes, if you wish, and dice or slice them. Mix them with the asparagus. When somewhat cooler, mix them with the cream, yoghurt or mayonnaise. If using mayon-naise and the potatoes are too hot, this will cause the mayonnaise to split. Grate in the lemon zest, add seasoning and the herbs, and fold into the salad. Spoon the potato and asparagus onto the salad leaves, with a heap of fresh crab meat on top. Whole herbs can be used to garnish it.
© 2000 Frances Bissell. All rights reserved.