Asparagus salad with soft boiled eggs, parmesan and broad beans

This makes a lovely starter or light lunch with some crusty bread.

Serves: 6 Preparation: 10 minutes Cooking: 20 minutes

INGREDIENTS:

500g green asparagus 6 tbsp extra virgin olive oil plus extra to drizzle on the asparagus

200g double-podded broad beans

100g baby spinach leaves 100g parmesan

3 medium eggs

Salt and pepper

2 tbsp mustard 2tbsp red or white wine vinegar

METHOD:

Wash and cut off the woody ends of the asparagus

Lay them on an oven tray and drizzle with olive oil; cook at 200°C in a fan oven for 10 minutes. Leave to cool.

Cook the broad beans for 2 minutes in boiling water and drain.

Wash and pat dry the baby spinach leaves.

Make parmesan shavings with a potato peeler.

Cook the eggs for exactly 6 minutes; Cool quickly in cold water, peel and reserve. Cut them in half carefully as the yolk will be runny. Eggs and asparagus are a match made in heaven

Lay the spinach on a large flat plate; add the asparagus, eggs, broad beans and parmesan.

Whisk together the dressing ingredients to emulsify and season to taste.

Drizzle over the salad and serve at room temperature.

www. homecookingbyfabienne. co.uk