Preheat oven to 400F and bring water to the boil in a large pot.

Trim dry ends of asparagus, add to a baking sheet in one layer and drizzle with a little bit of avocado oil and sprinkle with sea salt. Massage in oil and salt and then roast for 5-10 minutes depending on thickness.

Carefully add fridge cold eggs to boiling water and cook for 8 minutes.

In the meantime, peel and cube potatoes, and wash, dry, and chop the dill.

When the eggs are done cooking, carefully remove with a slotted spoon, and save cooking water. Rinse eggs under cold water, then place in fridge to chill.

Add cubed potatoes to water and return to a boil. Cook potatoes until just tender. (About 6 minutes)

Drain potatoes and rinse under cold water. Once relatively dry, place in fridge to chill.

Cut up roasted asparagus into bite size pieces and add to large mixing or serving bowl.

Peel eggs and cut into wedges. add to mixing bowl.

In a small sealable container shake together juice of whole lemon, olive oil, sea salt and pepper. Add the mustard if using.

Half, pit, peel and cube avocado and reserve.

Add cooled potatoes, dill, and drizzle lemon/ olive oil dressing to the mixing bowl and stir gently to distribute.

Carefully fold in avocado.

Serve immediately or store in an airtight container in the fridge for up to 12 hours.