Asparagus, Egg and Potato Salad
Asparagus, new potato and egg salad
Recipe By Clare Knivett
Serves 2
This salad is a great base which can take numerous additions to change it up. Dressing it with a wild garlic salsa verde, classic salsa verde, French dressing, herbs or shards of parmesan, essentially anything herby, zingy and salty works well! You could even swap the eggs for strips of medium rare steak or keep the eggs and add seared tuna for a more substantial meal.This is super easy to pull together and all the veg and eggs can be boiled in the same pan to save on washing up too!
Ingredients:
6 medium sized new potatoes
2 large free range eggs
1 bunch of British asparagus
2 handfuls of watercress or salad
4 stems of three cornered leek or 2-3 spring onions
2-3 tbsp of French dressing (or good olive oil and lemon juice)
(French dressing: 1 garlic clove peeled and crushed, 1 tsp of dijon mustard, 1 tsp of sugar, 4 tbsp of white wine or cider vinegar, 12 tbsp of olive oil - combine all ingredients in to a jam jar and shake to combine)
Optional extras: ½ bunch of basil chopped, 5 wild garlic leaves chopped, parmesan
Method:
Place a medium saucepan over a medium high heat, fill three quarters full with water, season and bring to a simmer. Slice your potatoes lengthways in half and place in the water, bring up to a boil. Add your eggs to the same boiling water and cook for 5 minutes. Remove the eggs with a slotted spoon and allow to cool a little. Continue cooking the potatoes.
Snap off the woody ends of your asparagus and keep for soup. Place asparagus tips in the same water again, reduce the heat a little and simmer for 2 minutes. Remove with a slotted spoon and place in a large bowl.
Wash and finely chop your three cornered leek or spring onions ( keep flowers aside from three cornered leeks). Place in the bowl with the asparagus.
When the potatoes are tender ( about 12-15 minutes ) drain and add to the large bowl, season and add 2-3 tablespoons of French dressing or some good olive oil and a good squeeze of lemon juice.
Toss the veg together. If you want to add more herbs chop them and add them now. Peel your eggs and cut into quarters. Wash the watercress and place on a platter, topple over the potatoes, asparagus and herbs, place the eggs in and around the platter, add some more dressing or parmesan if you wish, the flowers from the three cornered leeks, if using and tuck in.