Scatter the diced bread into a lined tray, drizzle with 15ml of olive oil, and season with salt.
Bake in the oven for 10 minutes or until golden brown. Remove and set aside.
Bring a pot of water to the boil. Once boiling reduce the heat slightly and add the eggs (whole including shells). Bring back to the boil and cook for 7 minutes.
Once the eggs are ready remove from the boiling water immediately and sit them in cold water for 5-10 minutes (change the water every couple of minutes to ensure it is cool).
Remove the eggshells, slice the eggs into halves, and set aside.
Season a pot of water with salt and bring to a simmer. Once simmering add the asparagus and peas and cook until the asparagus is tender.
Strain the water and run cold water over the vegetables. Strain again and set aside.
Add 1tsp. of olive oil to a pan and bring to a medium heat. Then add the sliced sausages.
Cook for 2-3 minutes until they are hot and have
started to go golden. Set aside.
To make the dressing combine the mayonnaise, seeded mustard, and white wine vinegar and season with salt.
To assemble the salad, combine the lettuce, the franks, the asparagus, and peas, the croutons and the dressing. Toss together ensuring the
dressing is well spread.
Garnish with egg halves, a sprinkle of chives,
and finely shaved parmesan.