Asparagus, Egg and Green Bean Salad

While British asparagus is in the shops, combine it with crunchy green beans and hard-boiled eggs. You can buy quail’s eggs already cooked and peeled, but if you want to boil your own hen’s eggs that’s fine too.

Preparation time :	10 minutes
Cooking time :	25 minutes to 30 minutes
Total time :	35 minutes to 40 minutes

Serves: 4

Ingredients

200g fine green beans, topped and tailed
500g asparagus, woody ends snapped off
½ small red onion, finely sliced
2 tbsp olive oil
1 tbsp lemon juice
12 boiled quail’s eggs or 3 hen’s eggs, peeled and halved (or quartered)

Method

1. Bring a large pan of salted water to the boil; add the green beans and bring back to the boil. Add the asparagus and cook for a further 3½ minutes, or until just tender. Drain the vegetables and plunge them into a large bowl of iced water to ensure they retain their colour and texture.
2. To assemble the salad, drain the beans and asparagus and put them in a large mixing bowl. Add the sliced red onion, olive oil and lemon juice, season well and toss to combine. Transfer to a large lunch box or salad bowl. Scatter with the quail’s or hen’s eggs. Cover and refrigerate until needed.