Salade de fèves et d’asperges (broad bean and asparagus salad)

Serves 2 — 300g podded broad beans (fresh or frozen)

— 500g green asparagus tips — 2 eggs

— 10g mint, finely chopped — 10g basil, finely chopped — 3 tbsp walnut oil

— 40g crumbled soft goat’s cheese (optional)

— ½ lemon Place a pan of water over a high heat and bring to the boil. Add the broad beans and fast-simmer for about five minutes. Taste one to check they are tender, and, if satisfied, lift the rest of the beans out of the water using a slotted spoon and place in a colander.

Run the beans under the cold tap, then squeeze them out of their skins (unless using baby broad beans, which can be eaten whole). to the bottom, then add a heaped teaspoon into each of the prepared madeleine moulds, ensuring they are no more than two-thirds full.

Bake for 8-10 minutes, Place them in a salad bowl. Trim the asparagus tips if necessary, then place in the pan of still fast-simmering water. Cook for about five minutes, or until tender to your liking. Lift the asparagus from the water using a slotted spoon and add to the bowl of cooked, shelled broad beans.

Place the eggs in the same pan of boiling water and set a timer for six and a half minutes, for a firm white and soft yolk.

While the eggs are cooking, add the mint and basil to the bowl of asparagus and broad beans. Drizzle over the walnut oil, crumble on the goat’s cheese (if using) and add a squeeze of lemon juice. Toss together, then add salt and black pepper to taste, along with a little zest from the lemon.

Divide the salad between two plates and serve immediately with a peeled, soft-boiled egg on top of each and plenty of crusty bread. until the cakes have risen and are lightly golden. Use a knife to coax them out of the moulds. Dust with icing sugar and serve immediately with coffee.