Ingredients
- 1x350g (12oz) jar baby artichokes in oil
- 350g (12oz) fresh asparagus tips
- 1 tbsp any vinegar
- Salt and freshly ground black pepper
- Pinch of caster sugar
- Finely grated zest of ½ lemon, plus a little juice
- 3 tbsps extra-virgin olive oil
- About 150g (5oz) lamb’s lettuce or other
- 4 soft-boiled eggs (cooked for 4-5 minutes then cooled)
- A few shavings of fresh Parmesan cheese (optional)
Method
- Drain the artichokes well then cut each into quarters.
- Cook the asparagus tips in plenty of boiling, salted water for about 2 minutes then lift out of the water and plunge into a bowl of cold water to refresh.
- When cool, drain well and place on kitchen paper to dry. Keep at room temperature.
- Make the dressing. Place the vinegar in a bowl, season then add the sugar, lemon zest and a touch of the juice. Whisk in the oil.
- Wash the lamb’s lettuce then drain well.
- Shell the eggs carefully.
- To serve, toss the asparagus tips and artichokes together in a bowl with a little dressing then arrange on a serving plate for everyone to help themselves.
- Cut the eggs in half lengthways they, should be just runny and soft and arrange them on the asparagus and artichokes.
- Add a little of the dressing and salt and pepper to the lamb’s lettuce then toss. Pile the lamb’s lettuce on top of the salad and add the Parmesan, if using.