Asparagus, egg and potato salad with tarragon vinaigrette
by Monica Shaw
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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
Oils & Vinegars
3 tbsp of extra virgin olive oil
1 tbsp of white wine vinegar
Salad & Fresh Herbs
1 tsp fresh tarragon, chopped