- Sea salt
- 1 tbsp oil
- Freshly ground pepper
- A pinch of sugar (optional)
Put 1 large and 1 smaller pan of water on to boil. Scrub the potatoes and cut them into 1cm-thick slices. When the large pan of water is boiling, add a pinch of salt and the potatoes. Simmer for 12 mins till almost tender when pressed with the tip of a knife.
When the small pan boils, carefully add the whole eggs. Simmer for 7 mins (8 for firmer yolks). Lift the eggs out and plunge them into a bowl of cold water. Set aside.
Meanwhile, snap the woody ends off the asparagus (the spears will break at the right point). Finely chop the chives.
Finely grate some zest off the lemon and set aside. Juice half the lemon into a small bowl. Add the Dijon mustard, 1 tbsp olive oil and a pinch of salt and pepper. Whisk together to make a dressing. Taste and add more salt, pepper or a pinch of sugar if you think it needs it.
When the potatoes have cooked for 12 mins, add the asparagus tips to the pan. Simmer for 2-3 more mins till the asparagus is tender and the potatoes are cooked all the way through. Drain and tip the veg back into the pan. Add half the dressing and half the chives, then gently toss to mix. Arrange the veg on two warm plates.
Drain the eggs. Peel, halve and nestle them in the salads. Scatter over the chives and lemon zest. Drizzle over the remaining dressing and serve.
Love Your Leftovers:
The salad will keep for up to 2 days in the fridge, stored in sealed tubs.
No Waste, More Taste:
Don’t throw out the woody asparagus ends — keep them and turn them into asparagus stalk pesto. Go to www.abelandcole.co.uk/recipes and search ‘pesto’ to find the recipe.