Ingredients
- 1kg Perlas potatoes, peeled, halved
- 2 bunches asparagus, woody ends trimmed
- 1/2 cup (150g) whole egg mayonnaise
- 2 tablespoons lemon juice
- 2 green onions, finely chopped
- salt and cracked black pepper
- 1/3 cup roughly chopped flat-leaf parsley
Directions
- Step 1
Cover the potatoes with cold water and boil for 15 minutes over high heat or until just tender when tested with a skewer. Set aside to cool slightly.
- Step 2
Meanwhile, blanch the asparagus spears in boiling water then plunge into iced water. Drain and set aside.
- Step 3
To make the dressing, combine the mayonnaise, lemon juice, green onions and salt and pepper in a small bowl.
- Step 4
To serve, arrange the potato and asparagus on a serving platter and sprinkle with parsley. Serve with the mayonnaise dressing.
Serving size: 6
Recipe courtesy of taste.com.au