Warm salad of asparagus with jersey benne potatoes, hazelnuts and poached eggs
You should eat this dish while everything is still warm. It makes a wonderful light lunch. For dinner, it could be followed by a pleasing bowl of pasta.
- Wash the potatoes and place in a large saucepan covered with lightly salted hot water. Add the mint sprigs and simmer until the potatoes are tender. Drain the potatoes through a colander and set aside. Put another deep saucepan of lightly salted water on to boil. Trim the woody ends from the asparagus. Lower the spears into the water and cook for 2-3 minutes until just tender. Drain the spears and wrap in a damp tea towel - this will keep them warm.
- Bring a saucepan of lightly salted water to a vigorous simmer, then add the -vinegar. Carefully break each egg into separate breakfast cups, then gently slide the eggs into the water, reducing the heat to a gentle roll. Cook the eggs for 3 minutes, then remove with a slotted spoon to a tray lined with absorbent kitchen paper.
- Cut the warm potatoes into quarters and toss with the asparagus in a large bowl. Roughly chop the hazelnuts and turn gently through the salad. Add the oil and lemon juice and season with salt and pepper.
- Arrange the salad on 4 plates and top each pile with a poached egg. Scatter parsley leaves over the top and serve.