Asparagus, egg and potato salad with tarragon vinaigrette

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

2 eggs, boiled to your liking

salt

black pepper

1 tsp honey

3 tbsp of extra virgin olive oil

1 tbsp of white wine vinegar

1 tsp fresh tarragon, chopped