Daniel Galmiche serves up a warm white asparagus salad with grapefruit zest vinaigrette on Saturday Kitchen Live.

Daniel says: “White asparagus and white grapefruit make an unusual combination in this deliciously zesty starter. Try it served with griddled green asparagus and chargrilled bread.”

The ingredients are: 1 free-range egg, 1kg/ 2lb 4oz white asparagus, peeled and woody ends discarded, 1 white grapefruit, 1 tbsp Dijon mustard, 1 heaped tbsp mayonnaise, 6 tbsp sunflower oil, 1 tsp chopped chervil leaves and sea salt and freshly ground black pepper.
To serve: griddled green asparagus and chargrilled bread.