Ingredients   

600g small potatoes
5 radishes, thinly sliced
1 bunch asparagus, ends trimmed
¼ red onion, thinly sliced
1 small handful fresh parsley, roughly chopped
2 tablespoons fresh dill, roughly chopped
2 tablespoons olive oil
Pinch salt & pepper

Dressing

Juice of 1 lemon 
1 tablespoon Dijon mustard
4 tablespoons olive oil 
4 tablespoons white wine vinegar 
Pinch salt & pepper

Method   

Preheat oven to 200ºC. Place potatoes on a baking tray and toss with olive oil, salt and pepper. Bake for 30 minutes or until golden and crispy. Allow to cool

While potatoes are baking, bring a large pot of water to boil. Once boiling, blanch the asparagus for one minute

Remove the asparagus from the pot and immediately place them in a bowl of iced water. Drain and cut into 3cm pieces

In a small bowl whisk together the salad dressing ingredients

Place the potatoes, asparagus, red onion, dill, parsley and radishes onto a serving dish. Combine well

Coat the salad in dressing and serve