Egg and smoked salmon salad

4 eggs
2 x 250g bunches of asparagus
200g frozen broad beans
75g watercress
120g pack smoked salmon trimmings
20g Italian parmigiano reggiano,finely shaved
1/2 tbsp olive oil
zest and juice of 1 lemon
1/2 x 270g pack stonebaked ciabatta,warmed throgh.

Put the eggs in a pan of boiling water and cook for 7 mins,for just-set yolks.Drain,and run under cold water to cool.Peel and cut into quarters.Meanwhile,in another pan of boiling water,cook the asparagus for 2-3 mins,add in the broad beans for the last 30 seconds.Drain and skin the broad beans.On a serving platter,toss the asparagus and beans with the watercress and salmon.Top with the eggs and scatter over the parmesan.Whisk together the oil and lemon zest and juice,season with black pepper and drizzle over.Serve with the warm ciabatta.