Asparagus and Salmon Salad with Sauce Gribiche - AZALEA

Ingredients

• 2 bunches asparagus, woody stalks snapped off, lengths cut into half
• 3-4 large handfuls baby spinach leaves
• 3-4 large handfuls baby rocket leaves
• 200g hot smoked salmon, skin removed, flesh roughly broken up
• Fresh herbs, to serve (we used dill and parsley)
• 1 large egg, room temperature
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 240ml Azalea Grapeseed Oil
• 1 tsp lemon juice
• 2 hard boiled eggs, peeled, egg roughly chopped
• 1 tbsp capers, drained
• 1 large gherkin, roughly chopped
• Sea salt and freshly cracked black pepper