Asparagus and Potato Salad

Ingredients:

• 1 pound new potatoes
• salt and pepper
• 1small onion
• 1 tablespoon lemon juice
• 1/2 cup thick mayonnaise
• 112-ounce can of asparagus spears or tips
• 1 hard-cooked egg
• 4 anchovy fillets
• 2 teaspoons drained capers

Preparation:

• Scrape the potatoes and cut into even-sized chunks.
• Cook in boiling salted water for about 5 minutes till tender.
• Drain and place in a large bowl.
• Peel the onion and chop finely.
• Stir gently into the potatoes with the lemon juice and plenty of seasoning.
• Add the mayonnaise and mix well.
• Drain the asparagus (if using spears, cut into 2 inch lengths), and fold gently into the salad.
• Arrange in a serving dish.
• Shell the hard-cooked egg and cut into quarters lengthwise.
• Arrange around the dish.
• Arrange anchovy fillets in a cross on the salad.
• Garnish with capers and chill for 30 minutes before serving with whole wheat or black bread.