Make the most of this season's glorious asparagus with this delicious, healthy side dish, which is low in saturates, high in protein, a great source of vitamin C and counts towards 1 of your 5 a day. Finished with a punchy anchovy dressing, it is a perfect addition to any springtime spread.
- Add the eggs to a pan of cold water, bring to the boil then cook for 8 mins. Remove from the pan and immerse in cold water to stop the cooking process. Cool, then peel and chop.
- Steam the asparagus for 3-5 mins, until tender. Add the peas for the last 2-3 mins. Remove from the heat, immerse in cold water, then drain.
- To make the dressing, whisk the vinegar and oil in a bowl. Add the anchovies, season, then whisk again. Lay the asparagus on a serving plate and scatter over the peas, egg and parsley. Drizzle over the dressing.
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