Ingredients

•    20 asparagus spears trimmed
•    8 thin croutons cut to large rectangles
•    2 soft boiled eggs (6 mins)
•    1 bunch watercress
•    Mayonnaise
•    Sea salt and pepper

Method:

Take the asparagus and cook in boiling salted water for 3 1/2 minutes.

In the meantime make the egg and cress sandwich by taking two croutons, dicing the eggs and arranging pieces of the egg, mayonnaise and some small leafs of the watercress iteratively on the croutons, then season with salt and pepper.

Take four warmed plates and place the asparagus on top and then the croutons on that.  Now scatter the watercress on and around the plate and serve.