Annie Bell's Ultimate Spring Green Salad

For the eggs, bring a small pan of water to the boil, slip in the eggs, cook for 8 minutes, then drain and cool in cold water.

Shell the eggs and halve lengthways, scoop the yolks into a bowl and mash with the mayonnaise and mustard, and then press through a sieve. Discarding the egg whites from two of the eggs, refill the remaining 8 halves and dust with paprika.

Whiz all the ingredients for the salad dressing in a blender. Bring two pans of salted water to the boil, add the asparagus to one and the peas to the other and cook for 3-4 minutes until just tender. Drain into a sieve, run under the cold tap and set aside to cool.

Arrange the lamb’s lettuce and baby ruby chard or spinach on a large dish and mix in the asparagus and the peas. Dot the eggs around and drizzle over the dressing. Scatter the mustard and cress or micro leaves over the eggs mimosa.