Spring Potato Salad with Asparagus and Wild Garlic

For the salad: Rinse and scrub the potatoes, and steam until tender, about 30 minutes. Allow to dry slightly before peeling and slicing. Remove the woody ends from the asparagus, peel the bottoms and cut them into 3-4 cm (approximately 1 to 1 1/2 inch) long pieces. Blanch the asparagus in a pot of boiling salted water until tender crisp, about 6-8 minutes.

Rinse the wild garlic, shake dry and set some of the leaves and flowers aside for garnish. Finely slice the rest.

Melt the butter in a skillet and add the hazlenuts and pumpkin seeds to toast. Sprinkle the mixture with the powdered sugar and continue toasting the nuts and seeds until golden. Remove from pan and set aside. 

For the dressing: Whisk the oil with the vinegar, lemon juice, and 2-3 tablespoons of water, and season with sugar, salt and pepper. Toss the dressing with the potatoes, asparagus, sliced wild garlic, hazlenuts and pumpkin seeds until thoroughly combined and place in a serving bowl.