- Place potatoes in cold salted water and bring to the boil. Cook potatoes until tender.
- Drain, cool and cut into slices.
- Chop the asparagus and chilli (finely).
- Heat a skillet, brush it with a little butter and sear the potatoes on each side. Set aside and repeat the process with the asparagus, chilli and then the red onion.
- Combine the vegetables and toss through the spinach leaves and thyme. Pour over the butter and the lemon juice.
- Season well.