Best Ever Warm Seasonal Salad
Freshly picked asparagus and sweet new potatoes are the taste of summer and this salad celebrates all that is good about the season.
- Cook potatoes in boiling water for 12 to 15 minutes until tender, then remove to a plate with a slotted spoon. Add asparagus to pan and cook for 2 to 3 minutes, drain and refresh under cold water.
- Whizz mint, parsley, capers, lemon juice (of 1 1/2 lemons) and oil in a blender until finely chopped. Season well.
- Toss the warm potatoes in the dressing and divide between 4 plates. Top with asparagus, crab (drained) and eggs (hard-boiled, cooled, shelled and roughly chopped) and serve.