Warm Asparagus, Broad Bean and New Potato Salad with Soft Poached Egg and Hollandaise Sauce

Sound appetising? As gardeners ourselves, we know there really isn't anything to compare with the taste of home-grown, freshly picked vegetables - especially when they're transported from kitchen garden to kitchen table in a matter of minutes!   

Below you'll find out how three comon garden vegetables can be transformed into a delicious dish with very little effort - and our Potato Harvesting Scoop has played it's part too!

Here's how to go about creating your own delicious Warm Asparagus, Broad Bean and New Potato Salad with Soft Poached Egg and Hollandaise Sauce for 4...

Ingredients

300g asparagus
300g young broad beans
300g new potatoes
4 free range eggs

For the Hollandaise:
1 tbsp white wine vinegar
½ tbsp lemon juice
Salt & pepper
2 egg yolks
110g butter

Potato Harvesting Scoop – to harvest

Method

1. Pod the broad beans from both the outer main pods and their inner individual casing, wash the new potatoes and cut in half, trim any woody ends off the asparagus

2. Bring a pan of salted water to the boil and add the new potatoes

3. After about 8-10 minutes add the asparagus and broad beans to the pan of potatoes and cook for a further 4 minutes

4. Meanwhile make the Hollandaise: put vinegar, lemon juice and salt & pepper in a small pan to heat. Put egg yolks in a food processor and briefly whizz. Slowly pour in the warm vinegar mixture with the food processor running. Melt the butter in the same pan you used for the vinegar and then again pour into the food processor while running.

5. Bring a wide shallow pan of water to the boil then turn heat right down. Crack each egg into a cup and gently slide into the water. Poach for about 2 minutes (to taste) before removing and draining with a slotted spoon.

6. Arrange the vegetables on each plate with a spoonful of the Hollandaise

7. Place one egg on top of the vegetables and grind a little black pepper over