Broad Bean and Asparagus Salad With Poached Egg

• 12 asparagus (spears trimmed)
• 1 cup broad bean
• 1 cup peas
• 200 g beans (stringless trimmed)
• 1 cup sugar snap pea (trimmed)
• 2 tablespoons fresh mint leaves (chopped)
• 100 g walnuts (roughly chopped)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons sherry wine vinegar
• 14 teaspoon sugar (pinch)
• 14 teaspoon salt (pinch)
• 4 eggs (free-range best)

1. Bring a big pot of salted water to the boil and added the vegetables and cook for 3 minutes and then drain and then refresh under cold water and then drain again.
2. Toss through the mint leaves.
3. Dry roast the walnuts in a small frying pan for a few minutes to brown slightly and then toss through the salad.
4. Combine the 4 dressing ingredients and then toss through the salad vegetables.
5. Poach your eggs and serve individually on top of a serve of the salad.

broad bean, peas, beans, sugar snap pea, mint, walnuts, extra virgin olive oil, sherry wine vinegar, sugar, salt, eggs

Taken from www.food.com/recipe/broad-bean-and-asparagus-salad-with-poached-egg-463946 (may not work)