Make the most of the brief asparagus season and serve a big platter of it topped with tender leeks and free-range eggs.
2-3 bunches asparagus, ends trimmed
2 eggs, hardboiled and chopped roughly
2 tablespoons chopped flat-leaf parsley
3 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon honey
1 clove garlic, crushed
½ teaspoon ground cumin
sea salt and freshly ground pepper
Cook the asparagus in plenty of boiling well salted water until crisp-tender. Lift out of the water and refresh in a large bowl of iced or very cold water. Place on a clean tea towel to dry.
Slice the leek on the diagonal into 1cm wide pieces. Add to the same boiling water and cook for a few minutes until tender. Drain, refresh and spread out to dry on a clean tea towel.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Place the asparagus on a platter and top with the leeks then the chopped eggs. Spoon the dressing over everything and scatter with the parsley.