500g Salad potatoes, scrubbed and halved
Hollandaise sauce
150g thick Suffolk ham, diced
250g asparagus spears, halved and blanched
4 medium eggs, poached
Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain and return to the pan.
Stir the ham and a tablespoon of hollandaise together.
Mix the sauce, potatoes and asparagus together. Top with poached eggs.
Great for barbecues and parties, simply scale up the recipe by 3 to serve 12. Simply replace the poached eggs with hard boiled eggs cut into quarters and stir into the sauce.
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