Asparagus, Egg And Potato Salad With Tarragon Vinaigrette

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Great British Chefs

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Ingredients

5 asparagus spears, blanched and slice into 3cm pieces

2 boiled new potatoes (~1/2 cup or 80g)

1 carrot, julienned

1 tomato, sliced into wedges

Lettuce leaves

1 boiled egg

salt and pepper

lemon to serve

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 tsp chopped fresh tarragon

1 tsp lemon juice

1 tsp honey

pinch salt & pepper

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