Jersey Royal Potato and Asparagus Salad with Lemon-Dill Dressing

1. **Cook the Potatoes:** Place the Jersey Royal potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender. If desired, add 2tbsp of Jersey butter to the water while cooking.

2. **Cook the Asparagus:** While the potatoes are cooking, steam, grill, or lightly boil the asparagus for 3-5 minutes, until tender-crisp. If boiling, add the asparagus to the potato water for the last 3 minutes of the potato cooking time.

3. **Prepare the Dressing:** In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, chopped dill, salt, and pepper. Add 2tbsp of Jersey milk to add a creamy texture.

4. **Hard Boil the eggs:** Place the Jersey eggs in a pot, cover with cold water, bring to the boil and immediately take off the heat, covering the pot with a lid. Allow to sit for 10 minutes before placing in cold water to cool down. Peel and quarter the cooled eggs.

5. **Assemble the Salad:** Drain the potatoes and allow them to cool slightly. If large, cut them in half or quarters. Arrange the potatoes, asparagus, radishes, spring onions, and quartered boiled eggs on a serving platter.

6. **Dress and Serve:** Drizzle the lemon-dill dressing over the salad. Garnish with extra fresh dill. Serve immediately or chill for later.