Eggs, asparagus, broad beans & radishes with saffron mayonnaise

Name: Eggs, asparagus, broad beans & radishes with saffron mayonnaise
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: Large pinch saffron; 2 British Blacktail Free Range Large Eggs, yolks; ½ tsp Dijon mustard; 1 small clove garlic, grated to a purée; 150 ml olive oil; 150 ml sunflower oil; 2 tbsp white wine vinegar; Squeeze of lemon juice, to taste

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

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Vegetarian

Serves8
CourseStarter
Prepare20 mins
Cook15 mins
Total time35 mins
Plussteeping

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Ingredients

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

Method

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.