Warm potato salad with asparagus and poached egg




  1. Heat one tablespoon of olive oil in a non-stick frying pan and gently fry the onion until soft but not coloured.

  2. Add the mustard and cream and simmer for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper and whisk in the butter.

  3. Stir in the sliced potatoes and chives.

  4. Drizzle the asparagus spears with the remaining olive oil and heat a griddle pan. Griddle the asparagus for 3-4 minutes, or until just tender and charred.

  5. Bring a saucepan of salted water to the boil and crack in the egg. Reduce to a simmer and poach the egg for four minutes. Remove from the pan with a slotted spoon and drain on kitchen paper.

  6. To serve, place the potato salad onto a plate and top with the asparagus and poached egg.