Asparagus, egg & watercress salad

Name: Asparagus, egg & watercress salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 eggs; 1 medium slice crusty white bread; 100 ml extra virgin olive oil, plus 1 tbsp for frying; 1 tbsp Dijon mustard; 1 tsp caster sugar; 2 tbsp cider vinegar; 230 g packs asparagus; 25 g watercress (about 25g)

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Vegetarian

Serves4
CourseSide
Prepare15 mins
Cook15 mins
Total time30 mins

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2 eggs
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
25g watercress (about 25g)

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.

Typical values per serving when made using specific products in recipe