White Asparagus with Serrano Ham, Creamy Tarragon Sauce and Potato

• Heat a light drizzle of olive oil in a large deep frying pan over medium-high heat.
• Fry the potato rounds for 13 - 15 minutes, until they're golden-brown, tossing regularly.
• Season with salt and pepper to taste.

• Heat a knob of butter in a saucepan. Fry the shallot and capers for 2 - 3 minutes over medium-high heat.
• Add the cream and the stock cube (see pantry for amount), then bring to a boil and let the sauce simmer for 6 - 9 minutes over low heat, or until it reaches the desired thickness.
• Finely chop the tarragon, then add it to the sauce along with some salt and pepper. You can also add some more of the stock cube if preferred.

• Add the asparagus to the pot or saucepan (see Tip) and boil for 8 - 10 minutes over medium-high heat.
• Wash the eggs under the tap, then boil them with the asparagus for 6 - 7 minutes.
• Drain when finished and rinse the eggs under cold water.
• Peel the eggs and cut them in half.

Tip: for the best results, try to make sure the asparagus is standing upright in the pot when you boil it!

• Take the potato rounds out of the pan, then add the spinach to the same pan and fry until it's slightly wilted.
• Finely chop the chives.

Did you know... spinach is an excellent source of iron, and contains a relatively high amount of protein compared to other vegetables.