Salad of Artichokes and Asparagus with Lamb’s Lettuce

Method

1. Drain the artichokes well then cut each into quarters.
2. 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.
3. When cool, drain well and place on kitchen paper to dry. Keep at room temperature.
4. 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.
5. Wash the lamb’s lettuce then drain well.
6. Shell the eggs carefully.
7. 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.
8. Cut the eggs in half lengthways they, should be just runny and soft and arrange them on the asparagus and artichokes.
9. 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.