Wild Asparagus Salad with Potatoes & Broad Beans

2 bunches asparagus (wild, if you can find it!), cut into 5 cm lengths and blanched.

4 potatoes, quartered and boiled in their skins

1 1/2 cups fresh broad beans, shelled and blanched

1 can chickpeas, drained (save the chickpea water for aquafaba)

1 bunch fresh dill, chopped

2 tsp capers

1/4 cup extra virgin olive oil

Generous sprinkle of All The Things Green Gomasio

Assemble the salad with the all the cooked and cooled ingredients, dressing with olive oil and gomasio.

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