Step 1

Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half.

Step 2

Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them.

Step 3

Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper.

Step 4

Put the purple asparagus in a bowl and sprinkle with lemon juice and salt to cure and soften.

Step 5

For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper.

Step 6

Mix all of the vegetables with the shallots, mint, chervil, watercress and pea shoots and pour over the dressing.

Step 7

Divide between four plates and dig in.