Is it possible to toss together a more seasonal fistful of ingredients in one dish than I have done here? No….it is not….
1 small ripe Hass avocado - stoned, peeled and roughly chopped
200g of Jersey Royal spuds, scrubbed
A bunch of English asparagus, woody stems removed.
A super fresh bunch of radishes
A little good olive oil
A small buch of chives
1/2 a small clove of garlic, puree'd or finely grated
A heaped tsp of dijon mustard
Zest of half a lemon, 1 tbsp of juice
3 tbsp of good extra virgin
1x 200ml carton of good quality crème fraîche
Salt and black pepper
Cook the spuds in gently simmering water until soft but not falling apart. Remove from the water and toss in the asparagus. After a minute or two, drain and set aside. Whisk together the dressing ingredients with 2/3 of the chives - season to taste.
Toss the warm spuds (halved if large), asparagus (chopped into bite sized pieces) and radishes (halved) in a little olive oil to glaze, season to taste. Spread half the dressing on the bottom of a serving plate and layer up the salad ingredients with the avocado (layering like this prevents the avocado breaking up and making the salad look messy). Drizzle over the remaining dressing and scatter over the last few chives.