This recipe is very simple to put together:
Bring a pan of cold water to the boil, add the eggs and cook for 3 minutes, remove and cool the eggs in cold water, this process stops the egg yolks discolouring.
Then peel but leave whole.
Next wash the salad leaves and drain well, too much water on the leaves wash off the dressing.
Place in a bowl.
Place the oils in an old jam jar, add the mustard, salt and pepper, sugar.
Pop on the lid and shake vigoursley, until throughly mixed. Or you can whisk together in a bowl.
Place a frying pan or griddle pan on the stove. Oil the asparagus, and place in the pan, season well and cook for 3-4 minutes until slightly charred on all sides.
Arrange the slices of ham around the plate, cut the eggs in half, the yolks should be slightly runny, arrange them cut side up.
Next add the asparagus, and radishes. Finally place the spring onions in with the lettuces, and drizzle over the dressing, season well and carefully mix together with 2 forks.
Pile on top of the ham and asparagus, and eat straight away.