Boiled eggs with new potatoes, asparagus and mustard

Ingredients

For 1 serving

• Eggs2
• Red potatoes150 g
• Asparagus120 g
• Mustard1 teaspoon
• Extra virgin olive oil2 teaspoons
• Apple cider vinegar1 teaspoon
• Chivesto taste
• Saltto taste

Contains: eggs, mustard,

In season: April – June

Method

1. Scrub the red potatoes without peeling them, halve them, put them in a small pan covered with cold salted water and bring to the boil; cook for 15 minutes over medium heat.
2. Meanwhile wash the asparagus, snap off the woody ends and cut the spears into pieces of about 4 cm; add them to the potatoes for the last 4 minutes, until tender but still bright green and the potatoes are easily pierced; drain everything.
3. At the same time bring another small pan of water to the boil, lower in the eggs with a spoon and cook them for 8 minutes, until hard; cool them in cold water, peel and cut into wedges.
4. Whisk the mustard, oil, cider vinegar and a pinch of salt in a bowl until emulsified; chop the chives.
5. Dress the still-warm potatoes and asparagus with the sauce, add the eggs and finish with the chives.