Asparagus and Egg Salad

Ingredients

• 8 baby new potatoes - peeled or scrubbed and cut into bitesize pieces
• 2 large eggs
• 125g fine asparagus
• knob of butter
• 2 heaped tbs mayonnaise
• 1 tsp mild mustard
• small bunch flat leaf parsley or chives - finely chopped
• Bag of baby salad - a bistro mix or baby herb
• pinch of sea salt flakes
• pinch of ground black pepper

Instructions

1. Bring a pan of salted water to the boil add the eggs and potatoes and boil for around 7-8 minutes until potatoes are just tender.
2. Whilst the potatoes and eggs are cooking - melt a knob of butter in a frying pan and fry the asparagus until just tender - remove to some kitchen paper to drain off any excess butter.
3. Once the potatoes are cooked, drain the water - remove the eggs, allow to cool a little and take off the shells.
4. Tip the potatoes into the pan the asparagus cooked in and coat in the leftover melted butter-sprinkle in the chopped herbs.
5. Mix up the mustard with the mayonnaise and divide into two little bowls.
6. To assemble the salad - divide the salad leaves between the plates, top with the buttery potatoes, slice the eggs into quarters and lay over the asparagus - tuck the little bowl of mustard mayonnaise in amongst everything for dipping.