500g baby potatoes
-bunch spring onions
1bunch flat leaf parsley
1pack aprox 10 baby asparagus spears
3tbs olive oil
1tbs sherry vinegar
1tsp honey
1tsp whole grain mustard
2 garlic cloves crushed
Sea Salt & pepper
Boil the potatoes in well salted water for 12-15 mins til tender. Rinse and drain. Boil or steam the asparagus for a few mins in boiling salted water til tender then plunge into iced water (this keeps them bright green) .
Using a screw topped jar add the crushed garlic cloves olive oil honey vinegar mustard and some seasoning tighten the lid and shake well.
Tip the potatoes into a serving dish add a little Seasalt , drizzle with the vinaigrette and allow to steep in the dressing for at yeast 15 mins. Finely chop the parsley and the spring onions drain the asparagus and toss into the salad, taste and season again and serve
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