I start by boiling the eggs first, pop them in simmering water for about six and a half minutes if you like the yolks runny. While they’re cooking, I get the asparagus ready. Snap off the woody ends and toss the spears in a bit of olive oil, salt and pepper. I usually steam or pan-fry them for a few minutes until they’re just tender but still bright green.

Once the eggs are done, run them under cold water and peel them carefully. For the dressing, I whisk together the mustard, honey, vinegar and olive oil until it’s nice and creamy, sometimes I shake it all up in a jar or a mug with a fork can work too.

Then I layer the asparagus on a plate, halve the eggs and set them on top. A sprinkle of walnuts gives it a bit of crunch, and I drizzle the dressing over everything while it’s still warm so it soaks in nicely.