Asparagus and egg salad

STEP BY STEP

Let's make something delicious.

1. 01

   Peel the asparagus. Bring water with a little salt and lemon juice to the boil in a suitably large saucepan and cook the asparagus spears for about 10–15 minutes. Remove from the cooking liquid and leave to cool. Halve the spears lengthways and cut into pieces about 5 cm long. Hard-boil the eggs.

2. 02

   Peel the eggs and halve them crossways. Trim and quarter the lettuce, then remove the core. Wash, drain well and cut into fine strips.

3. 03

   Mix the salad cream, soured cream, lemon juice, salt and pepper to make a dressing.

4. 04

   Mix the vinaigrette ingredients together.

5. 05

   Arrange the asparagus, lettuce strips and egg halves on 4 plates. Drizzle the vinaigrette over the salad. Spoon the creamy dressing over the asparagus. Sprinkle with chives and serve.