Method

1) Preheat the oven to 225°C (440°F). Rinse the halved potatoes (skin on) in cold water and wipe off any excess water with a clean tea towel. Spread them out evenly on parchment paper on a baking tray, and roast on the middle rack about 25 minutes or until golden.

2) Rinse the asparagus under running water and wipe off excess water. Let them roast with the potatoes the last 5 minutes.

3) Make the dressing by mixing the lemon zest, juice, mustard with a pinch of salt + pepper. Whisk in the oil and cream, then taste and add more salt if desired.

4) Let the potatoes and asparagus cool down a little, then arrange all the ingredients for the salad on a large wooden board or serving plate.

5) Trickle over the dressing and decorate with edible flowers and pea shoots. Serve immediately.