Instructions: In a small bowl whisk together the vinegar oil tarragon and seasoning. Cover and set aside.

Cook the potatoes in an ovenproof pan of boiling salted water.

Bring to the boll then transfer to the simmering ovenfor 10 to 20 minutes or until just tender.

Drain and plunge into a bowl of iced water and cool.

Bring a pan half full of salted water to the boil.

Add the asparagus spears and cook on the simmering plate for 2 to 3 minutes until just beginning to soften.

Drain and cool in iced waver
Repeat this process with the mangetout with just a cupful of water in the pan.

To serve drain the vegetables well and toss in the dressing.

Always snap off the end of the asparagus stalks to get rid of any inedible stringy ends and leave just the tender stalks and tips.

Serves 6

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