Asparagus, Egg and Potato Salad Recipe with Tarragon Vinaigrette - Great British Chefs

Ingredients

• 10 asparagus spears, blanched and sliced into 3cm pieces
• 4 new potatoes, boiled until tender
• 2 carrots, julienned
• 2 tomatoes, sliced into wedges
• lettuce
• 2 eggs, boiled to your liking
• salt
• black pepper
• lemon, to serve
• 3 tbsp of extra virgin olive oil
• 1 tbsp of white wine vinegar
• 1 tsp fresh tarragon, chopped
• 1 tsp lemon juice
• 1 tsp honey