It’s been a long time coming but English asparagus is here at last. I just can’t bring myself to buy it out of season, flown in from Peru or Thailand so I make the most of it at this time of year. This makes for a light but filling lunch on a warm spring day. The warm new potatoes soak up the flavours in the dressing.
I made this for two people
1 bunch of asparagus
1 small bag of new potatoes – about 5 or 6 potatoes per person
a few sprigs of mint
a handful of chives – snipped
4 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon honey
juice of 1 lime
zest of 1 lime
1 small red chili – finely chopped
1 teaspoon Dijon mustard
salt and black pepper
A few handfuls of bagged salad
Parmesan cheese – or vegetarian equivalent
Place the potatoes and mint in a pan. Cover with water, put the lid on and bring to the boil. Simmer for 10 minutes or so until tender. the cooking time will vary depending on the size of the potatoes. Drain, discard the wilted mint and place back in the dry, hot pan with the lid on to keep them warm.
Heat a griddle or frying pan on a high heat. Take the aspaargus at either end and snap each spear. It will snap where the woodiness in the stem ends. Discard the ends then place the asparagus in the hot griddle. Drizzle some of the olive oil over. Turn occasionally until slightly charred and tender then set aside.
In a large bowl mix all the other ingredients except the bagged salad and parmesan to make the dressing. Add the warm potatoes to the dressing.
Take two large plates of bowls, add a couple of handfuls of the salad to each then add the dressed potatoes. Place the griddled asparagus spears on top, sppon over some of the dressing then finish with a few shavings of parmesan cheese (use a potato peeler to do this).