8 baby new potatoes
8 chestnut mushrooms
16 thin asparagus spears
2tsp lemon juice
Clean the vegetables, and then boil the potatoes in a pan. While they are cooking, slice and fry the mushrooms. The asparagus should have the woody bottoms removed and be cut in half. The spears should be boiled or steamed until just cooked (I have a steamer that fits on top of a saucepan, but you could use the microwave or an electric steamer).
When all the vegetables are cooked, cut the potatoes in half and arrange four halves on each person’s plate. Add some mushrooms and asparagus. Make a dressing by combining the lemon juice with 4tbsp of olive oil stirred together, and drizzle over each portion. Serve warm.