Heat the oven to 200 degrees.
Wash the potatoes and cut large potatoes once so that they are all about the same size.
Mix a dash of oil with Italian herbs and a pinch of pepper and salt.
Spread the potatoes on a baking sheet with baking paper or in a large roasting tin and sprinkle with the herb oil.
Bake the potatoes in the oven for 25 minutes or until done.
Meanwhile, cook the eggs in a pan with water, about 7 to 8 minutes for a hard-boiled result.
Heat a grill pan and brush the asparagus with a brush with a little olive oil.
Grill the asparagus in the pan for 4 minutes and sprinkle with a pinch of pepper and salt.
Rinse the eggs under the cold tap and peel them.
Divide the lamb’s lettuce over 4 plates.
Put some green asparagus on top and add some potatoes.
Sprinkle with pine nuts, Parmesan cheese and some basil leaves and serve immediately.