Asparagus Nicoise

Lower the eggs into a pan of vigorously simmering salted water and boil for 5½ minutes exactly.

Meanwhile, snap off and discard the woody ends of the asparagus. Halve the cherry tomatoes and squash and destone the olives.

Place the mustard, 6 tablespoons of olive oil and 3 tablespoons of red wine vinegar into a clean jam jar or bowl, shake or whisk together and season to perfection.

When the time's up on the eggs, remove with a slotted spoon and set aside. Place the asparagus in the water and boil for 3 minutes, or until just tender.

Refresh the eggs under cold water until cool enough to handle, then peel and cut in half. Drain the asparagus and toss with the olives, tomatoes and 2 tablespoons of the dressing, then divide between your plates.

Drain and flake over the tuna, top with the egg halves and pick over the watercress leaves. Drizzle with 1 tablespoon of the dressing (save the rest for another day), season with a pinch of black pepper, and serve with crusty bread.