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This Morning chef and Clarence Court eggs ambassador Clodagh McKenna adds a touch of sunshine to this clutch of sensational summer dishes

ASPARAGUS MIMOSA

Serves 4 Takes 20-25 minutes

INGREDIENTS

• 20 asparagus spears (5 spears per person)

• 1 tbsp olive oil

• Sea salt and freshly ground black pepper

• 2 eggs, hard boiled

For the dressing

• Juice of 1 lemon

• 1 tbsp finely chopped shallot

• 1 tbsp fresh basil, torn

• 1 tsp Dijon mustard

• 80ml/3¼fl oz extra virgin olive oil

1. Preheat the oven to 180°C, 350°F, Gas 4.

2. Toss the asparagus in the olive oil and season with sea salt and freshly ground black pepper. Place on a baking sheet and cook in the preheated oven for 10 minutes.

3. For the dressing, whisk together the lemon juice, chopped shallot, torn basil and Dijon mustard. Season with sea salt and freshly ground black pepper and then whisk in the extra virgin olive oil in a slow stream.

4. Peel the hard-boiled eggs, cut in half and then force through a medium-mesh sieve into another small bowl, or finely chop.

5. Toss the roasted asparagus with 1 tbsp of the dressing in a large bowl, then divide the dressed asparagus among 4 plates. Spoon additional vinaigrette over the asparagus, sprinkle the egg on top and serve straight away.