Warm asparagus & potato salad
- 600g new potatoes, halved or quartered, depending on size
- 1 bunch asparagus, trimmed and cut into short lengths
- 5 tbsp olive oil
- 1 tsp clear honey
- 2 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1/2 bunch spring onions, trimmed and sliced diagonally
- 4 large free-range eggs
- 1 packet baby gem lettuces
- 50g Parmesan shavings
Boil the potatoes for 15-20 minutes or until tender. Drain and put in a large bowl.
Add the asparagus to another pan of simmering water and simmer for 5 minutes. Drain and add to the potatoes.
Whisk the oil with the honey, vinegar and mustard, then season. Add the spring onions to the warm potatoes and asparagus. Pour on the dressing and mix gently.
Poach the eggs. Divide the baby gem lettuce between 4 plates. Pile the asparagus potatoes and spring onions on top, and add an egg and Parmesan shavings to each.