Instructions
Follow the steps and taste along the way.
Start roasting the potatoes
Preheat the oven to 220 °C. Wash and dry the potatoes, then cut them in half. Toss them with 12 ml olive oil, 1 g salt and 0.2 g black pepper. Arrange them cut-side down on a baking sheet and roast for 18 minutes.
Add the asparagus
Snap off the woody ends of the asparagus. Toss the stalks with 6 ml olive oil, 0.5 g salt and 0.1 g black pepper. After the potatoes have roasted for 18 minutes, add the asparagus to the baking sheet and roast for a further 10 to 12 minutes, until the potatoes are tender and golden and the asparagus is still firm to the bite.
Boil the eggs
Place the eggs in boiling water and cook for 7 minutes. Then cool them in cold water, peel and cut them in half.
Mix the dressing
Coarsely chop the capers and finely chop the dill. In a bowl, mix them with the Dijon mustard, lemon juice, water, the remaining 4 ml olive oil, 0.5 g salt and 0.2 g black pepper. Taste: the dressing should be distinctly tart, salty from the capers and well combined.
Assemble the salad
Thinly slice the radishes. Divide the baby spinach between two plates, then add the radishes, hot potatoes and asparagus. Arrange the egg halves on top and drizzle the dressing evenly over the salad. Serve immediately while the vegetables are warm and the spinach is fresh.
