2 Servings
250g asparagus, trimmed.
6 spring onions, chopped.
500g potatoes, scraped.
2 large eggs.
70g cubetti.
1 tsp Dijon mustard.
4 tsp Bart Chives.
salt & ground black pepper.
1 small bag mixed salad leaves.
5 tbsp olive oil.
1 tbsp white wine vinegar.
4 tsp Bart Tarragon.
black olive.
100g tuna (optional)
Place the eggs in a pan of cold water, bring to the boil and simmer for 3 ½ minutes.
Drain the eggs and plunge into cold water, crack the shells and remove carefully then place in a bowl of cold water and set aside.
Boil the potatoes in salted water for 15-20 minutes until just tender.
5 minutes before the end of the cooking time, add the asparagus spears to the pan and cook for 5-6 minutes until tender.
heat 1 tbsp of the oil in a frying pan and add the pancetta.
Cook for a few minutes until browned and cooked.
Add the onions and cook until soft.
Add the vinegar and allow to bubble for a few seconds.
Remove from the heat and stir in the mustard and the remaining oil.
Stir in the chives and tarragon and season with salt and pepper.
Place the eggs in a bowl of hot water to heat through.
Halve the potatoes and place in a bowl with the asparagus and salad leaves and the black olive.
Add the tuna if you like on the top.
Add half the dressing and toss together.
Arrange the salad on 2 warmed plates.
Top each with an egg and drizzle with the remaining dressing.
