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New potato & asparagus salad with an egg on top

SUPER SIMPLE

Serves 4

V

Ready in about 40 minutes

500g asparagus tips

Low-calorie cooking spray

300g cherry tomatoes

500g baby new potatoes

2 tbsp white wine vinegar

1 tsp mustard powder

2 level tsp wholegrain mustard

70ml vegetable stock

2 tbsp fat-free natural fromage frais

1 tbsp chopped fresh tarragon leaves, plus extra to serve

4 large eggs

1 Preheat your oven to 200°C/fan 180°C/gas 6. Spread the asparagus in a single layer on a non-stick baking tray. Spray with low-calorie cooking spray and season. Roast for 20 minutes, adding the tomatoes for the last 10 minutes of cooking time.

2 Meanwhile, boil the potatoes for 15 minutes, or until tender. Drain and place in a large mixing bowl with the roasted asparagus and tomatoes.

3 In a small bowl, whisk together 1 tbsp of the vinegar, the mustard powder, wholegrain mustard, stock, fromage frais and tarragon. Season, pour over the salad and toss well.

4 Half-fill a wide pan with water and bring to the boil. Stir the water to create a whirlpool effect, then gently crack in the eggs. Remove the pan from the heat, cover and leave for 4 minutes. Remove the eggs with a slotted spoon and drain on kitchen paper. Divide the salad between 4 plates and top each with an egg, black pepper and tarragon to serve.

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August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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