Asparagus and Leek Salad
Make the most of the brief asparagus season and serve a big platter of it topped with tender leeks and free-range eggs.
Cook the asparagus in plenty of boiling well-salted water until crisp-tender. Lift out of the water and refresh in a large bowl of iced or very cold water. Place on a clean tea towel to dry.
Slice the leek on the diagonal into 1cm wide pieces. Add to the same boiling water and cook for a few minutes until tender. Drain, refresh and spread out to dry on a clean tea towel.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Place the asparagus on a platter and top with the leeks then the chopped eggs. Spoon the dressing over everything and scatter with the parsley. Serves 6–8, depending on the amount of asparagus used