Instructions

1. Put the eggs are in a saucepan, cover with cold water. Bring to boil, then put the lid on and turn off the heat. Let it stand for 6 minutes, then rinse with cold water and drain.
2. In the meantime blanch the asparagus and beans in boiling water for 2-3 minutes, then rinse under cold water.
3. Squeeze the broad beans out of their pods.
4. Peel the eggs, cut them into quarters.
5. Cut the smoked salmon into thin strips.
6. Mix the oil with the lemon juice & zest, then season with salt and pepper.
7. Scatter the watercress into a serving dish, add the asparagus, beans, salmon and egg.
8. Scatter some Parmesan shavings on top if you like.
9. Drizzle with the dressing, and toss before serving.