Try asparagus, egg and prosciutto (or ham or bacon) together and then you discover that all the components of this dish pair beautifully together - making it a perfect BBQ side dish.

1. Place the eggs in a small pot, cover with water and bring to a gentle boil. Once boiling, time them for 3½ minutes then drain and run eggs under cold water to cool. Once cooled, peel eggs and cut in half - the yolks should still be slightly soft.

2. Bring a pot of salted water to the boil. Have a bowl of iced water handy. Drop asparagus into the boiling water and cook for about 1 min, until bright green and just tender. Drain and plunge into iced water to cool (this keeps it looking bright and fresh). Drain.

3. Arrange asparagus on a platter. Top with prosciutto and egg halves, and scatter over parmesan.

4. Whisk together mustard, juice and oil, season with salt and pepper and drizzle over the salad.

Enjoy!