Asparagus Mimosa Salad (4)
Ingredients
Instructions
  1. Boil the kettle. Put the eggs into a small pan and cover with hot water. Bring it back to the boil over a medium heat, then simmer for 7 minutes. Drain the eggs as soon as they are cooked and run them under cold water until they are cool enough to handle.
  2. Meanwhile, snap the tough ends off the asparagus and discard them (or keep them for making stock). Chop the asparagus stems into 1cm rounds, stopping when you get near the top and keeping the tips intact.
  3. Chop the broccoli in the same way, stopping when you get close to the floret.
  4. Put the asparagus tips and broccoli florets into a large saucepan and cover with boiling water. Add a pinch of salt and simmer for 3 minutes, then add the asparagus and broccoli rounds for the final minute.
  5. Chop the shallot finely and put into a large mixing bowl. Add the vinegar, oil, mustard and a pinch of salt and black pepper, then stir to combine.
  6. Once the green vegetables have finished cooking, drain in a colander and add them to the bowl while still warm. Toss in the dressing.
  7. Halve, stone and cut the avocado into thick slices, then add them to the bowl.
  8. Once the eggs have cooled, peel them and grate into a bowl. Season with salt and pepper, grate over the zest of the lemon, scatter the dill or fennel on top and mix gently. If you like, you could add a tablespoon of creme fraiche or Greek yoghurt here.
  9. Serve the veg with spoonfuls of the lemon-and-dill shredded eggs, and a little buttered rye bread, if you like.