Ingredients
 
6 spears asparagus, trimmed
4 small new potatoes, halved
¼ avocado
2 cups lettuce leaves (cos or mixed salad greens)
Good handful fresh herbs e.g. parsley, thyme, oregano
1 slice wholegrain bread
20g Parmesan or other tasty cheese
1 egg, hard boiled
2-3 anchovies
1 teaspoon olive oil

Dressing ingredients

2 tablespoons mayonnaise or yoghurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Black pepper and salt to taste

Method
 

Preheat the oven to 200ºC and place asparagus on a tray, drizzled with oil. Roast asparagus for 10-15 minutes

While asparagus roasts, prepare the rest of the salad. Place new potatoes in a pot and cover with water. Bring to the boil and cook for 10-12 minutes until tender. Drain and cool

Toast the bread and chop or process into rough crumbs. Chop herbs roughly and add to crumbs, along with half the Parmesan cheese, grated. Set aside.

Slice or chop avocado. Add to bowl with the lettuce, asparagus and potatoes

Combine the dressing ingredients and mix well. Add most of the dressing to the salad bowl and mix until salad is coated

Peel and chop egg and anchovies into quarters. Add to salad and gently toss. Top salad with crumb mixture and remaining Parmesan cheese, peeled into slices with a peeler, and remaining dressing