Asparagus and potato salad

Boil 2 tbsp mustard seeds during 20 mins. Rinse under cold water and put in a jam jar.

Bring 150ml water to the boil with 50ml vinegar and 100g caster sugar. Pour over the mustard seeds and cool.

Boil 300g peeled Nicola potatoes in water with some sprigs of thyme, 3 halved cloves of garlic and salt. In a separate pan boil 2 unpeeled truffle potatoes.

Peel 5 asparagus spears and boil them in 10 mins in unsalted water and 1 tbsp butter

Break an egg in a mixing beaker with 1 tbsp estragon vinegar and 1/2 tbsp Dyon mustard.

Add 150 ml grape seed oil.

Start your stick blender at the bottom and slowly go up and up. After 10 seconds your homemade mayonaise will be ready.

Season with salt and pepper.

Mix 50g mayo with 10g mustard, scrape the seeds from 1/2 vanilla pod and add to the mayo.

Cut the asparagus in 4 parts, mix with the Nicola potatoes and the vanilla mayo.

Plate as shown, then add slices of truffle potato and small spoonfuls of mustard seeds

(Based on a Blendbrothers recipe)

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