Heat a griddle pan or frying pan over medium heat. Brush the potatoes with the chilli oil and fry until golden. Keep warm. Cook the asparagus for 2 minutes in boiling water, drain and keep warm.

Place all the ingredients for the dressing in a food processor and blend until smooth.Serve as shown in the picture.

Wine suggestion by Yes Chef:For this recipe,
Vanguard recommends Grillo, Moscato Sicilia IGP.”This is a great dish that will require a delicate flavoured white, but also one with a little of the natural sweetness that the Moscato blend delivers to balance the chilli spice in the dish.”