Melissa Hemsley’s BLT salad with asparagus

Another wonderfully adaptable meal from the queen of quick, simple, delicious recipes, Melissa Hemsley. This summer salad is wonderful in asparagus season, as it is when we put this up. But when asparagus is out of season, swap for green beans or broccoli.

It’s delicious served at room temperature and perfect for taking round to a neighbour. You can also serve it as a warm dish with the bacon and asparagus straight off the heat.

Be sure to use good-quality bacon, says Melissa, or swap it for a handful of anchovies or fried halloumi slices. Increase the amounts for more people – it’s very flexible.

Serves 2-3 as a main course

Ingredients

6 rashers streaky bacon

350g asparagus spears, woody ends snapped off

6 eggs

leaves of 2-3 little gem lettuces, torn if large

200g tomatoes, sliced, or halved if cherry tomatoes

1 large avocado, peeled and flesh cubed

For the dressing

 2 tbs chives, chopped (or French parsley or basil if no chives)

 6 tbs extra virgin olive oil

 2 tsps mustard (Dijon or Meaux)

 2 tbs apple cider vinegar

 1 tsp raw honey or maple syrup

 sea salt and black pepper

Method

1. Preheat the grill to high or the oven to 240C/220C fan /gas 9; line a baking tray with baking parchment.

2. Whisk all the ingredients for the dressing together and season with salt and pepper to taste.

3. Lay the bacon rashers over the asparagus spears on the lined baking tray. That way, the fat from the bacon slides on to the asparagus. Either grill for 6-9 minutes, turning half way. Or roast in the oven for 10 minutes. When the bacon is golden and crisped to your taste, take it out and lay on kitchen paper. Then give the asparagus spears a minute or two under the heat to colour up nicely.

4. While those are cooking, put the eggs in a large pan of boiling water and simmer firmly (you need to see the bubbles) for 6½ minutes. Drain and cool in iced/cold water, then peel and slice in halves.

5. To serve: put the lettuce leaves, tomatoes and avocado in a large serving dish, drizzle over half the dressing and toss gently. Scissor up the bacon roughly and scatter over, then arrange the asparagus and egg halves. (Or scatter the bacon on top of the eggs and asparagus, which we did.) Drizzle over the remaining dressing.

Taken from Eat Happy by Melissa Hemsley, published by Ebury Press, £22

Photograph: Sarah Stacey