Two of my favourite spring ingredients combined and served on rye bread. It is great for a light supper or fresh lunch.

Serves 2

2 -4 slices of rye bread

200g jersey benne potatoes (cooked until just tender)

200g asparagus, raw

2 whole spring onions, finely sliced

½ tsp finely chopped fresh chives, dill or fennel leaves

Dressing

2 Tbsp Greek yoghurt

1 Tbsp mayonnaise

1 tsp horseradish

1 tsp fresh lemon juice

Sea salt flakes and freshly ground pepper

Method

Slice the cooled cooked potatoes into rounds and put into a medium bowl. Using a potato peeler, peel the raw asparagus into ribbons and add to the potatoes, add the spring onions and fresh herbs, season with salt and plenty of pepper. Set aside.

To make the dressing; add all the ingredients into a small bowl and mix well to combine, taste and adjust if necessary. Add to the potato and asparagus and gently combine so the potatoes don’t break up.

To assemble: Either toast or keep the bread soft the choice is yours! Then pile the topping onto of the rye bread to create an open type sandwich.