Asparagus, egg & watercress salad

Bring a large pan of water to the boil, gently add the eggs and boil for 6 minutes 30 seconds, then refresh in iced water. When cold, peel. Cut the bread into small cubes; fry in 1 tbsp olive oil over a medium heat, until golden and crisp (about 6-8 minutes). Set aside on kitchen paper.

Whisk together the mustard, sugar and vinegar, then gradually whisk in 100ml olive oil to make a vinaigrette. Bring a fresh pan of salted water to the boil. Snap the woody bottoms off the asparagus. Boil the spears for 1-2 minutes; drain and set aside.

Scatter the watercress and asparagus over a serving platter. Halve the eggs and arrange on top. To serve, drizzle over the vinaigrette and scatter with the croutons.