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Asparagus, egg & watercress salad
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This is so quick to prepare. As well as being a fantastic starter, it also makes a lovely light lunch for two.
1 medium slice crusty white bread
100ml extra virgin olive oil, plus 1 tbsp for frying
1 tbsp Dijon mustard
1 tsp caster sugar
2 tbsp cider vinegar
2 x 230g packs asparagus
About 25g watercress
1. 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.
2. 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.
3. 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.
Typical values per serving:
This recipe was first published in May 2021.