Potato, Asparagus, and Egg Salad

Wash the asparagus spears in water. Trim off the white, woody ends.

Peel and cut the potatoes into smallish chunks.

Fill a large pan with water and add a teaspoon of salt. Add the eggs, bring to a boil, and add the potato pieces. Cook everything for 10–12 minutes. After 5–7 minutes, add the asparagus and cook for the remaining time with the other ingredients. Then turn off the heat. The ingredients should all be cooked by now.

Carefully take out the asparagus and lay them on a clean cloth to drain. Carefully take out the potato pieces and let cool. Finally, take out the eggs, cool in cold water, and peel. Cut each egg in half.

In a bowl, combine the oil, mustard, and juice from the 1/2 lemon. Season with a little salt. Whisk briskly until thick. Now add the potatoes and mix will with the dressing.

Make a bed of arugula on a plate and add the asparagus and eggs. Arrange the potatoes on top and use a spatula to drizzle the remaining dressing over the salad. It’s just so tasty!