Spring salad with chestnut honey

Bring plenty of salted water to a boil to cook all the vegetables together. Start by adding the peeled potatoes and scraped carrots; when the water returns to a boil, cook for 5 minutes, then add the snow peas, asparagus, and boil everything for another 5-7 minutes; Drain the vegetables and leave them to cool. Meanwhile, prepare the sauce: blend a spring onion, peeled and trimmed, a tablespoon of soy sauce, 60g of oil, a teaspoon of chestnut honey, a teaspoon of vinegar and a sprig of chopped parsley at low speed. Once the vegetables have cooled, cut the potatoes into rounds, slice the carrots and asparagus lengthwise, then place everything on a serving dish together with the snow peas. Dress the salad with the prepared sauce and toss.