1. Bring a large deep pan filled with water to the boil, add the vinegar and lower the heat right down.

2. Crack each egg into the pan carefully. Cook gently for three to four minutes and then remove to a plate with a slotted spoon.

3. While the eggs are cooking, blanch the asparagus in another pan of boiling salted water for a minute or two (the time will depend on the thickness of the spears so check them as they cook). When you’re happy with them, drain away the water.

4. Divide the salad leaves between four plates, top each with the trout fillets, the eggs and the asparagus and season well. Serve with lemon wedges to squeeze over.