New potato and asparagus salad with dill pesto

Peeling potatoes

• 600 g new potatoes, fitting through hole in mixing bowl lid
• 600 g water

Dill pesto

• 50 g red onion, halved
• 60 g Parmesan cheese, cut in pieces (2 cm)
• 50 g pine nuts
• 60 g extra virgin olive oil
• 25 - 30 g fresh dill leaves, plus extra to garnish
• 20 g pickled capers
• 10 g freshly squeezed lemon juice
• 150 g Greek yoghurt
• ¼ tsp salt
• ¼ tsp ground black pepper

New potato and asparagus salad

• 5 eggs
• 1300 g water
• 400 g green asparagus, ends trimmed, cut in half or into thirds
• 150 g cucumber, sliced (2 mm) (opsional)
• pine nuts, toasted, to garnish (opsional)