- 160g new potatoes
- salt and pepper
- olive oil
- 4 eggs
- 100g+ asparagus
- a few sprigs each of fresh parsley, mint and tarragon, leaves picked
- a good bunch of watercress
- 2 tbsp capers
- 1 tbsp balsamic vinegar
- 1 tsp mustard
Preheat your oven to 220°C. Put the potatoes on a baking tray with a good pinch of salt and pepper, brush with olive oil. Roast the potatoes for 20-30 minutes.
Next, put the eggs into a pan, cover with hot water from the kettle, bring to the boil, then turn the heat off and leave for 7 minutes. Take them out of the pan, run them under cold water and once they are cool, peel and put to one side.
When the potatoes have had 20 minutes in the oven, throw in all but 2 stems of the asparagus, toss to coat in the oil and roast for a further 5-10 minutes.
Chop the herbs and watercress with the capers and put them into a bowl. Add 1-2 tbsp olive oil, balsamic vinegar and mustard and mix it all together. Peel the remaining spears of asparagus into long thin strips with a vegetable peeler.
Once the potatoes and asparagus are ready, tumble them in the dressing bowl. Cover the plate with watercress, lay the potatoes and asparagus on top, add the egg wedges and more dressing. Voila! A heavenly tasty dish for two has been created. Can also be used as a side to an animal protein main.
(From Anna Jones’ Cookbook, quantities slightly adjusted)
Energy (per serving): 309kcal, 15.4g protein, 52g carbs, 17g fat.