Asparagus & pecorino panzanella

Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Tear the sourdough into chunks and toss in a bowl with the olive oil and some seasoning. Grate over the pecorino and toss again to coat. Tip onto a baking tray lined with baking parchment and sprinkle over any pecorino left in the bowl. Cook for 10-15 mins until golden. Remove and set aside. Will keep for two days in an airtight container.

• step 2

  Meanwhile, for the dressing, juice the lemon into a jar. Finely slice the shallot into rings. Add the other ingredients, screw on the lid and shake to combine. Season to taste, then add the shallots and set aside. Will keep sealed and chilled for up to two days.

• step 3

  Bring a large pan of water to the boil and carefully lower the eggs into the water. Cook for 7 mins so the yolks are jammy. Meanwhile, put a colander on top of the pan, making sure the water level is below the colander. Trim the asparagus, removing the woody ends, and put in the colander. Cover and cook for 3-5 mins, depending on how thick they are. Run the colander of asparagus under cold water and set aside, then drain the eggs and put in a bowl of cold water. Once the eggs are cool enough to handle, peel and dry.

• step 4

  Dry the asparagus, cut each stalk into three and put in a bowl. Roughly chop the herbs, finely slice the radishes and apple, then toss with the asparagus, rocket and croutons. Drizzle over the dressing and toss again to combine. Tip onto a platter, cut the eggs in half and arrange over the top. Scatter over pecorino shavings and grind over some black pepper. Serve straightaway.