- Place the potatoes in a saucepan of boiling water and boil for 10 minutes.
- Meanwhile, place the eggs in a small saucepan of simmering water and cook for 5 minutes.
- Lightly grease a griddle pan and place over a medium to high heat. Add the asparagus to the pan and cook for 2-3 minutes until charred.
- Whisk the oil, lemon juice, white wine vinegar, garlic and dill together.
- Drain the potatoes and divide between four plates. Scatter over the asparagus, capers and gherkins. Slice the egg and place on top. Drizzle with the dill dressing to serve.