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• Wash and cut off the woody ends of the asparagus
• Lay them on an oven tray and drizzle with olive oil; cook at 200°C in a fan oven for 10 minutes. Leave to cool.
• Cook the broad beans for 2 minutes in boiling water and drain.
• Wash and pat dry the baby spinach leaves.
• Make parmesan shavings with a potato peeler.
• Cook the eggs for exactly 6 minutes; Cool quickly in cold water, peel and reserve. Cut them in half carefully as the yolk will be runny.
• Lay the spinach on a large flat plate; add the asparagus, eggs, broad beans and parmesan.
• Whisk together the dressing ingredients to emulsify and season to taste. l Drizzle over the salad and serve at room temperature.