Place the potatoes in a saucepan of boiling water and boil until soft.

Meanwhile, cook the eggs for 5 minutes.

Lightly grease a griddle pan and place over a medium to high heat.

Add the asparagus to the pan and cook until charred.

Whisk the oil, lemon juice, white wine vinegar and garlic.

Drain the potatoes, slice and add to a plate.

Scatter over the asparagus, capers, and gherkins. Slice the egg and place on top.

Drizzle with the dressing to serve.