Start by placing the asparagus in a baking tray lined with baking paper. Sprinkle the asparagus with salt and pepper and cover them with a drizzle of olive oil. Roast them in a preheated oven at 190°C for 20 minutes turning them halfway.
Cut the eggs in half and remove the yolks. Place the yolks in a plate and crush them with a fork. Keep them fluffy.
Cut the potatoes into cubes. Place them in a bowl and mix them with some olive oil, lemon juice, chopped parsley, salt and pepper.
Peel the avocado and cut it into long slices.
Start plating all the ingredients in the plate starting with the potatoes first.
For the dressing: Crush the walnuts in a mortar and pestle until smooth. Add them to the rest of the ingredients and mix well. Taste and adjust as desired.
