Ingredients

The following ingredients have 4 Servings
  • 500 g baby potatoes
  • 2 dozen stalks of asparagus
  • salt (as needed)
  • 1 tsp EV olive oil
  • 2 spring onions (scallions, sliced not too thinly)
  • 1 Tbsp EV olive oil
  • 1 Tbsp Dijon mustard
  • 1 Tbsp white wine vinegar (or any vinegar of your choice)
  • 1 tsp mayonnaise (optional)
  • freshly ground black pepper

Instruction

  • Mix the salad dressing and set aside while you get the vegetables cooking.
  • Half fill a medium saucepan with water and 1 tsp salt and bring to boil.
  • Clean and halve the potatoes and add to the boiling water.
  • Bring back to boil and cook for about 8-10 minutes until the potatoes are just cooked. A knife should glide through easily.
  • Drain the potatoes and leave them to air dry for a couple of minutes.
  • Heat 1 tsp of olive oil in a large frying pan on medium-high heat.
  • Sauté the potatoes for 5 minutes, tossing them and allowing them to brown and char as much as possible. This step can also be done in the oven, under a grill or on a barbecue.
  • While the potatoes are browning, bring another saucepan of water to boil, with a pinch of salt.
  • Add the asparagus and cook for 2 minutes.
  • Drain and rinse in cold water for a few seconds to stop them from cooking further. Drain and leave to dry.
  • Place the potatoes and asparagus in a salad bowl and drizzle the dressing all over. Toss very, very gently to mix, being careful not to break the potatoes.
  • Scatter the spring onions all over and serve immediately.