500g asparagus tips
Low-calorie cooking spray
300g cherry tomatoes
500g baby new potatoes
2 tbsp white wine vinegar
1 tsp mustard powder
2 level tsp wholegrain mustard
70ml vegetable stock
2 tbsp fat-free natural fromage frais
1 tbsp chopped fresh tarragon leaves, plus extra to serve
4 large eggs
1 Preheat your oven to 200°C/fan 180°C/gas 6. Spread the asparagus in a single layer on a non-stick baking tray. Spray with low-calorie cooking spray and season. Roast for 20 minutes, adding the tomatoes for the last 10 minutes of cooking time.
2 Meanwhile, boil the potatoes for 15 minutes, or until tender. Drain and place in a large mixing bowl with the roasted asparagus and tomatoes.
3 In a small bowl, whisk together 1 tbsp of the vinegar, the mustard powder, wholegrain mustard, stock, fromage frais and tarragon. Season, pour over the salad and toss well.
4 Half-fill a wide pan with water and bring to the boil. Stir the water to create a whirlpool effect, then gently crack in the eggs. Remove the pan from the heat, cover and leave for 4 minutes. Remove the eggs with a slotted spoon and drain on kitchen paper. Divide the salad between 4 plates and top each with an egg, black pepper and tarragon to serve.