for 4 person

Salad dressing

2 tbsp	sweet mustard
4 tbsp	apple vinegar
1	organic lime, use grated zest and 1 tbsp of juice
3 tbsp	olive oil
½ bunch	chives, finely chopped
¾ tsp	chilli flakes
¼ tsp	salt
a little	pepper

Potatoes

700 g	sweet potatoes
	salted water, boiling
1 tbsp	olive oil
¼ tsp	salt

Charcoal/gas/electric grill

500 g	green asparagus, cut off the lower woody ends
1 tbsp	olive oil
¼ tsp	salt
5	Tomme cheese (approx. 30 g each)

Serve

1 bunch

flat-leaf parsley, roughly chopped

How it's done

Salad dressing

In a small bowl, mix the mustard with all the other ingredients up to and including the chilli flakes, season.

Potatoes

Cook the potatoes in their skins in boiling salted water for approx. 20 mins. until just soft, drain and allow to cool slightly. Cut the potatoes into approx. 1.5 cm slices, mix in a bowl with the oil, season with salt.

Charcoal/gas/electric grill

Mix the asparagus with the oil and salt. With the lid down, grill the asparagus with the potatoes over/on a medium heat (approx. 200 °C) for approx. 6 mins., turning occasionally. Grill the Tommes alongside for the final 2 mins.

Serve

Serve the asparagus on a platter with the potatoes, cheese and parsley, drizzle with the dressing.

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