4 servings
Prep: 10 mins,
Cooking: 15 mins
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Ingredients (9)
4 | potatoes — skin on and boiled |
DRESSING
60 ml | tomato juice |
40 ml | vinegar — white wine |
45 ml | olive oil — extra virgin |
125 g | rosa tomatoes — halved |
salt and freshly ground black pepper — to taste | |
90 ml | fresh basil — sliced |
12 | asparagus spears — trimmed |
4 | eggs — large |
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