Directions

1. Heat the oven to 220°C/200°C.
2. Steam the potatoes, along with the zest from half the lemon and 2 sprigs of mint, for about 20 minutes or until tender.
3. Cut the asparagus into approximately 5cm lengths discarding the woody ends, and put into a large shallow roasting sheet with the half teaspoon of sea salt and the 3 tablespoons oil. Roast the asparagus for 10 -15 minutes or until tender and just cooked through. If they are skinny, they might need no more than 6-8 minutes.
4. Once the potatoes are cooked, discard the mint. And once the asparagus is cooked, remove the tray from the oven, and tumble in the potatoes.
5. Add the halved radishes and the chopped tarragon, mixing everything together well. Leave to one side to cool down a little while you make the dressing.
6. In a bowl or measuring jug, whisk together the buttermilk, Dijon mustard, lemon juice from the pared lemon, chopped mint and 1 tablespoonful of chives, along with the ¼ teaspoon of sea salt and pepper. Add the dressing to the warm roasting tin and toss well to mix, combining it with the fragrant oil in the tin.
7. Arrange the salad on a large plate or shallow bowl, and then add the dressed asparagus, potatoes and radishes.