For optimum flavour, use the meat from a freshly cooked live crab. My clients love this dish; it was a great favourite of my friend Egon Ronay.
36 small asparagus spears
salt and freshly ground pepper
80g (⅓ cup) butter
8 eggs, beaten
2 tbsp cream
8 cooked shelled crab claws, or 160g (5¾oz) cooked white crabmeat
5g (⅛oz) chives, cut into short lengths
Peel the asparagus stalks thinly with a vegetable peeler and cut off the tips leaving about 4 cm (1½in) stalk attached to them. Cook in boiling salted water for 2 – 3 minutes; the asparagus should be firm but not crunchy. Refresh in cold water and keep at room temperature.
Melt the butter in a heavy-based saucepan, add the beaten eggs and scramble. Add the cream at the end of cooking and season with salt and pepper.
Steam the crabmeat or shelled claws for 2 – 3 minutes to heat them, then add the asparagus and steam for another minute, until just hot.
Divide the scrambled eggs between 4 plates. Place 2 crab claws or a pile of crabmeat in the centre, arrange the asparagus tips around the crab, scatter with the chives, and serve at once.