Ingredients   

500 grams potatoes, washed, chopped into quarters or halves (depending on size)
1 bunch asparagus, washed & ends snapped
½ red onion, finely sliced

Dressing

4 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 large clove of garlic, crushed
Pinch of salt & freshly ground pepper

Method

Place the potatoes in a large pot of water and bring to a boil. Once the water is boiling, turn down to low and cook for 12-15 minutes or until tender. Drain

Slice the asparagus into thirds and blanch in boiling water for 1 minute. Remove from the water and immediately run under cold water

Prepare the dressing by whisking the olive oil, red wine vinegar, Dijon mustard, garlic, salt & pepper

Arrange the potatoes, asparagus and red onion in a serving dish and drizzle with dressing. Toss together gently and serve warm or at room temperature