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
- Prepare20 mins
- Cook15 mins
- Total time35 mins
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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
To make the mayo, put the saffron into 1 tbsp just-boiled water. Leave to sit for 20 minutes.
Mix the egg yolks, mustard and garlic in a bowl. Beat with an electric whisk and slowly add the oils. You should only add the next lot of oil once the previous lot has been absorbed and the mixture is thickening. You can add the oils more quickly once the mixture is thick.
Add the saffron water, vinegar and lemon juice, then season to taste. It can take a while to get the seasoning right. Cover and put in the fridge until you want to use it.
Cook the broad beans in simmering water for about 4 minutes. Drain and run cold water through them. Slip the skins off. Put the watercress, radishes and beans on a platter.
Put the eggs in a large pan of boiling water and cook for 7 minutes. Lift out into a bowl of cold water. Once cool enough to handle, carefully peel them.
Remove the woody base from the asparagus. Steam over water for 4 minutes, or until just tender. Once ready, blot the moisture away with a clean tea towel.
Halve the eggs and put them on the platter, then add the asparagus. Drizzle on a little extra virgin olive oil, then a squeeze of lemon juice and season. If there’s room, add a bowl of the saffron mayo, or serve on the side. Serve with the bread.
Typical values per serving when made using specific products in recipe
Shop this recipe
Sign in and book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please sign in then book a slot