Eggs, asparagus, broad beans & radishes with saffron mayonnaise

Eggs, asparagus, broad beans & radishes with saffron mayonnaise

Diana Henry's plateful of spring. Make the mayonnaise in advance,
then cover and keep in the fridge. It will go oily around
the edges, but stir before serving and this will disappear

    • Serves8
    • CourseStarter
    • Prepare20 mins
    • Cook15 mins
    • Total time35 mins
    • Plussteeping

    For the mayonnaise

    • Large pinch saffron
    • 2 British Blacktail Free Range Large Eggs, yolks
    • ½ tsp Dijon mustard
    • 1 small clove garlic, grated to a purée
    • 150ml olive oil
    • 150ml sunflower oil
    • 2 tbsp white wine vinegar
    • Squeeze of lemon juice, to taste

    For the salad

    • 200g broad beans, podded weight
    • 29.98g watercress or lamb’s lettuce
    • 30 radishes
    • 8 British Blacktail Free Range Large Eggs
    • 24 asparagus spears
    • Extra virgin olive oil, to serve
    • Squeeze of lemon juice, to serve
    • Ciabatta or baguette, to serve