INGREDIENTS:

1 pound new potatoes

salt and pepper

1small onion

1 tablespoon lemon juice

1/2 cup thick mayonnaise

1lb. fresh or 12-ounce can of asparagus spears or tips

1 hard-cooked egg

4 anchovy fillets (optional)

2 teaspoons drained capers (optional)
 

DIRECTIONS:
 

1 - Peel the potatoes and cut into 1" cubes.

2 - Wash and cut fresh asparagus into 1" pieces.
3 - Cook potatoes in boiling salted water for about 5 minutes -

4 - Then add the fresh asparagus boil another 3 minutes. (If using canned asparagus see step 9 below)
5 - Drain and place in a large bowl.
6 - Peel the onion and chop finely.
7 - Stir in gently the lemon juice, onion and salt & pepper into the potatoes & asparagus mix.
8 - Add the mayonnaise and mix well - gently.
9 - If using canned asparagus - Drain the asparagus (if using spears, cut into 1" lengths), and fold gently into the salad.

10 - Arrange on a serving dish.

11 - Shell the hard-cooked egg and cut into quarters lengthwise. Arrange around the dish.

12 - Arrange anchovy fillets in a cross on the salad.

13 - Garnish with capers and chill for 30 minutes before serving. with whole wheat or black bread.

Yield: 4 servings

Hint:  This goes well with whole wheat or dark rye bread.

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