Sauté baby potatoes in a non-stick pan with a generous drizzle of extra virgin olive oil until golden brown and tender.
Add one bunch of trimmed asparagus and one cup of sugar snap peas to the pan and sauté for a further 3 to 4 minutes until tender. Serve in a large bowl with sliced avocado, dill, chives.
Dress with a drizzle of evoo, juice and zest of a lemon, black pepper and salt flakes. Enjoy warm.