Lentil, Asparagus and Egg Salad

A straightforward lunch can be spectacular if you put together a few high-quality ingredients - boiled eggs of superior flavour and vibrant orange yolks, crunchy steamed asparagus on a bed of mild earthy lentils enriched with a pungent dressing. Settle down to this feast with a glass of good wine.

Serves: 4

Prepare: 15 minutes

Cook: 20 minutes

Ingredients:

• 3-4 tbsp extra virgin olive oil, plus extra to drizzle
• 1 ½ tbsp apple cider vinegar
  
• 1 tbsp finely chopped red onion (or shallot)
  
• 1 tsp clear honey
• 350g cooked puy lentils (150g raw weight)
• 6 free range eggs
• 400g asparagus, ends trimmed
• small handful flat leaf parsley, chopped
• 1 tbsp chopped tarragon (optional)
  

1. In a large mixing bowl, whisk together the olive oil, apple cider vinegar, red onion and honey; season well. Toss the lentils into the dressing.

2. Meanwhile, lower the eggs into a pan of boiling water. Simmer for 6 ½ minutes, then drain and cool in a bowl of cold water. Rinse out the pan, then fill with water and bring to boil. Add the asparagus and simmer for 2 minutes (thicker spears may need longer while thinner spears less), then drain.

3. Toss the asparagus and herbs through the lentils, then arrange on a large serving plate. Peel and halve the eggs and place on top, adding a grinding of black pepper and a drizzle more oil, if liked.

Tip: When the asparagus isn't in season, tender stem broccoli works well in this salad. Sliced radishes add a flash of colour and a nice peppery crunch too.