Late spring salad

First, make the dressing. Put all the ingredients in a small jug, season with salt and pepper, and whisk until thoroughly combined. Set aside.

To cook the eggs, bring a medium pan of water to a boil. Carefully add the eggs to the water, bring it back to a boil and cook for 6½ minutes. Drain the eggs, then run them under a cold tap for a minute or so, to stop them cooking. Peel the eggs and set them aside.

Place the potatoes in a large pan. Cover generously with cold, salted water, set over a high heat and bring to a boil. Cook the potatoes for 8–15 minutes (cooking time will vary according to the variety and freshness of the potatoes), until tender. A couple of minutes before they’re ready, snap the woody ends from the asparagus and add the spears to the water. Make sure they are submerged so they cook evenly. After 2 minutes, drain the potatoes and asparagus in a colander, and then carefully return them to the pan.

Add the spring onions (scallions) and spoon over half the dressing, season with some salt and pepper, gently combine and leave to cool.

Cut the eggs in half with a sharp knife. Arrange the potatoes and asparagus on a serving plate or in a picnic-friendly alternative (I used the lid of a biscuit tin). Nestle in the eggs, roughly tear the herbs (there’s no need to chop them – just remove the coarser stems) and scatter them over. Trickle over the remaining dressing before serving.