Asparagus and Broccoli Salad

The season for asparagus has arrived. This delicious vegetable is best cooked fresh and served simply with either a broccoli salad or new potatoes. Here is a simple menu to get you started: Ingredients (serves 4) 500g new potatoes 600g asparagus 400g broccoli 8 free range eggs 1 garlic clove 4 mint sprigs leaves picked 4 flat leaf parsley stalks roughly chopped 4 basil stalks leaves picked 4 tablespoons pine nuts toasted 160ml extra-virgin olive oil 1 tablespoon balsamic vinegar 2 tablespoons baby capers rinsed and drained sea salt freshly ground black pepper Method Preheat oven to 200 DC. Wash the new potatoes and place in boiling water (with dash of salt) until cooked soft but firm. Remove from heat and set aside to cool. Trim the ends of the asparagus and broccoli and discard/peel to remove any tough parts. Place on a baking tray with ends pointing the same way. Season with salt and pepper and drizzle with vinegar and half the olive oil. Toss to distribute evenly over the tray and roast for 20 minutes or until lightly golden. Set aside to cool. Boil the eggs in a pan for 3/4 minutes then drain the water and replace with cool water for 5 minutes. Peel the eggs and set aside. Combine the capers, mint, garlic, parsley, pine nuts and basil in a food processor and blend with olive oil for about 2 minutes until a smooth paste develops. Set aside. Place the asparagus and broccoli in a large bowl and toss to combine. Transfer to a large serving dish. Add the new potatoes and the eggs cut in half arranged around the salad. Drizzle the caper and parsley pesto over the salad and serve with a nice cool glass of sauvignon blanc.