Method

1. Preheat oven or air fryer to 200 C /180 C fan/gas mark 6. Put a saucepan of water on to boil.
2. Put broccoli in a large roasting pan, if using asparagus snap woody parts off and compost or use in a vegetable stock. Keep it to a thin layer and add 1tbsp of olive oil and plenty of salt and pepper. Roast for 10-12 mins less in a air fryer.
3. Put eggs in boiling water and cook for 7 minutes.
4. Roughly chop almonds and set aside. Finely chop gherkins, capers and parsley including the stalks.
5. Once the eggs are cooked briefly run them under cold water and then peel when cool. Put them into a large bowl and mash into small pieces. Add mustard, vinegar and remaining 2 tbsps of olive oil and mash again, then add the gherkins, capers and parsley. Fold them together and your sauce is done.
6. Toast bread. Top with the broccoli / asparagus and sauce then sprinkle with almonds to serve.