Woodland Egg and Smoked Salmon Salad

Seasonal Food

I had never cooked asparagus or deliberately cooked in season, unless for special occasions like Christmas, so I wanted to see what all of the fuss was about.  Now that I have done it I really understand the values of cooking in season.  The woodland salad I made was so fresh and the asparagus tasted lovely with the simple lemon dressing accompaniment. 

This recipe has been adapted from Sainsbury's Everyday Easy magazine (2012)

Ingredients:

1 medium egg, 3 asparagus stems, 1 handful of broad beans, a handful of watercress, 2 strips of smoked salmon (or as much as you desire), 1tsp olive oil, zest and juice of 1/2 lemon, 1/4tsp black pepper.

Method:

1. Boil water in a  pan, enough to cover the egg.
2. Boil the egg for 10 minutes.
3. Drain and then run under a cold tap to cool.
4. Remove the shell then cut the egg into segments.
5. In another pan cook asparagus in boiling water for 3 minutes maximum.
6. Add the braod beans in the last minute.
7. Drain the vegetables and skin the broad beans.
8. Toss vegetables and watercress.
9. Cut the salmon then add this to the vegetables. (You can heat up the salmon before you add it to the salad.)
10. Serve on a plate with egg.
11. Mix oil, lemon juice, zest and black pepper, then drizzle over salad.