Asparagus Spring Salad with Dijon Dressing.

This salad can be served warm or cold.
First make the dressing by placing a chopped shallot, a couple of teaspoons of Dijon mustard, lemon juice and extra virgin olive oil in a blender and whizzing until smooth.
Finely chop a few spring onions and place in a bowl with lemon juice.
Next boil small small new potatoes in salted water. ten minutes or so before they are cooked place the trimmed asparagus in a steamer above the potatoes.
Three or four mins before the potatoes are cooked add some broad beans and peas to the boiling water under the steamer.
When they are all cooked drain, then and add a knob of butter to the pan leaving the butter to melt as the potatoes, beans, peas and asparagus cool slightly.
When cooled enough add finely chopped mint and the lemon juice from the spring onions and roll the veg around in the dressing.
Chop some radishes and add some mixed leaves and ripped mint leaves to the pan and dress.
Plate and drizzle with the Dijon dressing before serving.