Warm Salad of Asparagus with New Season Potatoes, Hazelnuts and Poached Egg

Serves 4

You really should eat this dish while everything is still warm. It makes a wonderful light lunch.

Ingredients

• 350g Jersey Benne or new Potatoes

• 2 large sprigs of garden mint

• 1 bunch of thick asparagus spears

• a splash of malt vinegar

• 4 free-range eggs

• ½ cup toasted hazelnuts

• 3 tbsp olive oil

• Juice of ½ a lemon

• 4-5 stalks of Italian parsley, leaves only

Method

Scrape the potatoes clean of any dirt and place into a large saucepan covered with lightly salted hot water. Add the mint sprigs to the pot and simmer until the potatoes are tender and then drain them through a colander and set to one side. Put another deep pan of lightly salted water on to boil and trim the woody ends from the asparagus. Lower the spears into the water and cook for 2-3 minutes, until they are just tender. Drain the spears and wrap in a damp tea towel - this will keep them warm.
 
Bring a saucepan of lightly salted water to a vigorous simmer and add the malt vinegar. Carefully break each egg into separate breakfast cups then gently slide them into the water, reducing the heat to a gentle roll. Cook the eggs for 3 minutes then remove them with a draining spoon to a tray lined with absorbent kitchen paper.

Cut the warm potatoes into quarters and toss with the asparagus in a large mixing bowl. Roughly chop the hazelnuts and turn gently through the salad. Add the olive oil, lemon juice and season with salt and pepper. Arrange the salad on four plates and top with each pile with a poached egg. Scatter parsley leaves over the top and serve.