Asparagus, egg and potato salad with tarragon vinaigrette

Ingredients

Fruit & Vegetables

  • 10 asparagus spears, blanched and sliced into 3cm pieces
  • 4 new potatoes, boiled until tender
  • 2 carrots, julienned
  • 2 tomatoes, sliced into wedges
  • lettuce
  • lemon, to serve
  • 1 tsp lemon juice

Store Cupboard

  • 2 eggs, boiled to your liking
  • salt
  • black pepper
  • 1 tsp honey
  • salt
  • black pepper

Oils & Vinegars

  • 3 tbsp of extra virgin olive oil
  • 1 tbsp of white wine vinegar

Salad & Fresh Herbs

  • 1 tsp fresh tarragon, chopped