Egg, Asparagus and Rocket Salad with a Mustard Dressing

So its asparagus season, yes! I’m so lucky as I live on the border of East Sussex and Kent. I have 2 asparagus farms within 10-15 minutes. This means I will be living off asparagus for the next month. The asparagus farm I go to has different grades, so you can get wonky ones for a cheaper price and they then go up in size and price. The new one to me this year is called kitchen asparagus, this variety is thinner and when I was speaking to the grower, she suggested that these are the best for salads. They were delicious and added such a nice crunch.

Ingredients (serves 1)

• 2 boiled eggs, peeled and sliced (I boil mine for 8 minutes)
• 5 cherry vine tomatoes, halved
• 4 asparagus, tips only (see notes)
• Big handful of rocket leaves
• 1 tbsp olive oil
• 1 tsp honey mustard (if you need to make your own just add Dijon then half a teaspoon of honey)
• Good pinch of sea salt
• Pinch of fresh black pepper

Directions

1. Start by adding the tomatoes to a bowl, add a good pinch of sea salt over them. Give them a stir and if you can leave them for about 10 minutes. This will release their juices and make them sweeter.
2. To a bowl add the rocket leaves. Add the tomatoes but leave the juices that have been released in the bowl.
3. Add the sliced egg and asparagus tips to the salad.
4. Add the olive oil and honey mustard to the bowl with the tomato juices. Give it a stir to combine, Drizzle the dressing over the salad and finish off by sprinkling some pepper of the egg. Enjoy 😊

Note – To get just the asparagus tips hold each end of the asparagus and bend towards each other, it will naturally snap in the right place. I use the left over stems to make soup.