The perfect combination
Fresh for summer
Begin by preparing your ingredients. Trim the woody ends off of the asparagus and zest and juice the lemon. Finely chop the parsley and wash the potatoes well.
Heat your oven to 200°C. Place the asparagus into a large roasting tray along with 2 tablespoons of olive oil, the lemon zest and half of the lemon juice. Season well and toss everything together.
Roast for around 15 minutes, the asparagus should be tender. Add the frozen peas 2-3 minutes before the end of cooking, then give everything a stir and cook until done.
While the asparagus is roasting, boil the potatoes in well salted water until tender (around 12-14 minutes). Drain and chop in half, then toss with the remaining olive oil, lemon juice and mustard.
Boil your eggs (5-10 minutes) depending on if you want them runny or hard boiled.
Add the asparagus and peas to the potatoes and add in the parsley and spinach. Toss everything together and serve with the boiled eggs. Enjoy!
Recipe from Olive