Avocado, Asparagus and Egg Caesar with Croutons and Basil Feta Dressing

Steps

1. a full kettle to the boil.
2. Place eggs in a small pot and cover with cold water. Bring to a gentle boil. As soon as it starts boiling, cook for 3 minutes (for soft-boiled) or 4–5 minutes (for hard-boiled). Drain and run under cold water to prevent overcooking. Set aside.
3. While eggs cook, prepare the rest of the meal. Heat a drizzle of olive oil in a large fry-pan on medium heat and cook diced ciabatta for 3–4 minutes, until golden and crispy, tossing frequently. Season with salt and set aside.
4. Place asparagus in a medium, heat-proof bowl and cover with boiling water and a pinch of salt. Leave for 1–2 minutes, until bright green and just tender. Drain, rinse under cold water and drain again.
5. In a large bowl, toss lettuce, cherry tomatoes, avocado and asparagus with two tablespoons of the basil feta dressing. Carefully peel shells off eggs and slice in half (it may help to peel eggs under running cold water).
6. Divide salad between plates and scatter over croutons and shaved Parmesan. Place 1–2 eggs on top of salad and season with salt and plenty of freshly ground black pepper. Drizzle over extra basil feta dressing, if desired.