Puy lentil, asparagus and soft-boiled egg salad

YOU WILL NEED

375g cooked puy lentils, (175g raw weight)

6 eggs

400g pack asparagus, ends trimmed Small handful of flat-leaf parsley, chopped

1 tbsp tarragon, chopped

For the dressing

3 tbsp extra virgin olive oil, plus extra to drizzle

1½ tbsp red wine vinegar

1½ tbsp Dijon mustard

1 tbsp shallots, finely chopped

1 tsp clear honey Black pepper Salt

DIRECTIONS

■ In a large mixing bowl, stir together the olive oil, red wine vinegar, mustard, shallots and honey, then season. Toss the lentils into the salad dressing.

■ Meanwhile, put the eggs into a pan of boiling water. Simmer for 6½ minutes, then drain and cool in a bowl of cold water. Rinse out the pan, then fill with water and bring to the boil. Add the asparagus and simmer for 2 minutes, then drain – thicker spears may need longer while thinner spears less.

■ Toss the asparagus and herbs in with the lentil dressing, then arrange on a large serving plate. Peel and halve the eggs and place on top, then add a grinding of black pepper and a drizzle more oil.