Asparagus and chicken salad with lemon dressing

This is a quick lunchtime salad that's made luxurious with asparagus. Add fresh herbs - flat-leaf parsley, chives, basil, dill or chervil - if you have them to hand. Bread and some rosé wine are all you need to go with this.

1 bunch of asparagus
Half a roast chicken
1 small bunch of rocket
1 cos lettuce, leaves ripped into small pieces

For the dressing
Grated zest of a lemon and 2tbsp juice
2tsp Dijon mustard
2tbsp olive oil
2tbsp single cream

Method

Cut the asparagus into short lengths and steam until they are just cooked. Cool in a bowl of iced water, then drain and dry, squeezing them gently in a clean tea towel.

Pull the chicken meat from the bones and cut or tear it into bite-size pieces. Mix with the rocket leaves, lettuce and asparagus.

For the dressing, mix the lemon zest, juice and mustard with a large pinch of salt. Whisk in the oil and cream, then taste and adjust the seasoning, adding a little more oil if it is too sharp.

Trickle the dressing over the salad and serve.