Ingredients

• 1 free-range egg
• 1kg/ 2lb 4oz white asparagus
• peeled and woody ends discarded
• 1 white grapefruit
• 1 tbsp Dijon mustard
• 1 heaped tbsp mayonnaise
• 6 tbsp sunflower oil
• 1 tsp chopped chervil leaves
• sea salt and freshly ground black pepper
• griddled green asparagus
• chargrilled bread

Directions

• Bring a pan of water to the boil over a medium heat
• add the egg
• return to the boil
• then turn the heat down to low and simmer for 10 minutes. Drain and refresh under cold water
• then crack and peel the egg. Finely chop the cooked egg and leave to one side.
• Divide the asparagus into four equal-sized bunches and tie each bunch with kitchen string to secure. Bring a pan of salted water to the boil over a medium heat
• add the bunched asparagus and simmer for 5-8 minutes (depending on the size of your asparagus) until tender
• but with just a little resistance when pierced with the top of a knife.
• Grate the zest from the grapefruit
• reserve a pinch and put the rest in a small bowl. Peel the grapefruit
• then take out four segments
• cut each one in half and leave to one side
• juice the rest of the grapefruit
• pressing it through a fine sieve into the bowl with the zest. Add the mustard and mayonnaise and whisk together until well blended
• then whisk in the sunflower oil in a steady stream. Stir in the chopped egg and chervil and season with salt and pepper to taste.
• Remove the asparagus from the pan and drain briefly on a plate lined with kitchen paper or a clean tea towel. Remove the string and put the asparagus onto four serving plates. Spoon the dressing over the top and finish with the reserved grapefruit segments and a sprinkling of the reserved zest.
• Serve with griddled green asparagus and chargrilled bread.