Egg & watercress salad

Cut 4 oz asparagus spears into thirds and add to a saucepan of boiling water. Cook until tender, drain, and refresh with cold water.

Trim ½ lb watercress and place in a serving dish. Top with 1 hard cooked egg, cut in quarters, and add the asparagus.

Sprinkle with sliced red onion and 4 oz cherry tomatoes.

For the dressing: combine 2 TB mayonnaise with ½ TB white vinegar and ½ TB mustard. Drizzle over salad and serve.

Serves:2