Ingredients

• 2 tbsp olive oil
• ½ onion
• finely sliced
• 1 tbsp Dijon mustard
• 75ml/2½fl oz double cream
• salt and freshly ground black pepper
• 1 tbsp butter
• 150g/5½oz cooked new potatoes
• sliced
• 1 tbsp chopped fresh chives
• 3-4 asparagus spears
• trimmed
• 1 free-range egg

Directions

• Heat one tablespoon of olive oil in a non-stick frying pan and gently fry the onion until soft but not coloured.
• Add the mustard and cream and simmer for 2-3 minutes. Season
• to taste
• with salt and freshly ground black pepper and whisk in the butter.
• Stir in the sliced potatoes and chives.
• Drizzle the asparagus spears with the remaining olive oil and heat a griddle pan. Griddle the asparagus for 3-4 minutes
• or until just tender and charred.
• Bring a saucepan of salted water to the boil and crack in the egg. Reduce to a simmer and poach the egg for four minutes. Remove from the pan with a slotted spoon and drain on kitchen paper.
• To serve
• place the potato salad onto a plate and top with the asparagus and poached egg.