At this time of year a seasonal salad really hits the spot! Try our super easy asparagus and egg salad for a light spring supper… Serves 4 Prep time: 20 mins Cook time: 15 mins Ingredients 300g asparagus spears 3 tablespoons olive oil Fresh cherry toms Leaves from a sprig of fresh thyme A large bunch of seasonal lettuce 2 local chicken breasts (optional) 2 tablespoons balsamic vinegar 3 local hard-boiled eggs, sliced 30g parmesan, shaved 2 tablespoons chopped fresh chives Salt and freshly ground black pepper How to make Heat the oven to 200 °C/ Gas Mark 6. Toss the asparagus with a tablespoon of olive oil. Season well and place on a baking tray. Scatter with thyme leaves and place in the oven for 5-8 mins, or until the asparagus is just cooked. Take out and leave to cool. Chop up the chicken breasts and fry in pan with a drizzle of olive oil. Rinse the fresh salad leaves under water, chop the cherry tomatoes and place them both in mixing bowl. Toss together with the balsamic vinegar, remaining olive oil and season well. Take out a large salad bowl and add your salad mixture. Top with the chicken, roasted asparagus, egg slices and finish with shaved parmesan and chives.