4 anchovy fillets from a jar, drained
2 tsp wholegrain mustard
2 tbsp essential Waitrose Low Fat Vinaigrette
230g Waitrose British Asparagus
4 essential Waitrose Medium Free Range Eggs
2 little gem lettuce
2 tsp olive oil
20g Love Life Mixed Seeds
1 Halve 2 of the anchovy fillets lengthways. Finely chop the remainder and mix in a bowl with the mustard and vinaigrette. Trim the asparagus, cut in half and cook in a saucepan of boiling water for 1 minute. Remove with a slotted spoon and drain on kitchen paper. Lower the eggs into the pan and cook for 7 minutes. Drain. Run under cold water until cool enough to handle.
2 Cut the lettuce into wedges. Heat the oil in a frying pan and fry the asparagus until just beginning to colour. Push to one side of the pan, add the lettuce wedges and fry for 2-3 minutes until lightly charred.
3 Transfer the lettuce and asparagus to serving plates. Shell the eggs, then halve and place on top with the anchovy fillets. Drizzle with the dressing and serve sprinkled with the seeds.
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