The asparagus season has started once more and that makes me a happy person! Okay, an even happier person then ;-). I’ve made quite a few recipes with it lately and today it’s time for my new asparagus salad with garlic baby potatoes, chive salsa and soft-boiled egg. Asparagus is often used with…
The asparagus season has started once more and that makes me a happy person! Okay, an even happier person then ;-). I’ve made quite a few recipes with it lately and today it’s time for my new asparagus salad with garlic baby potatoes, chive salsa and soft-boiled egg.
Asparagus is often eaten with salmon or ham, but you can also make a delicious vegetarian asparagus salad. Especially in combination with my garlic baby potatoes and the quick chive salsa. You eat this salad lukewarm, but you might also prepare it properly. Warm up the garlic baby potatoes in a pan and make sure that the asparagus are at room temperature. You only cook the eggs at the last minute.
Chances are that you would like to cook both types of asparagus together, because they are both asparagus. But I advise once morest that. White asparagus become much tastier if you let them cook for a while following cooking and green asparagus only need a maximum of 5 minutes to become al dente. That’s why I really put 3 different pans on the fire for this recipe. For the white and green asparagus and also for the baby potatoes. By the way, I cook the eggs with the green asparagus, they need the same amount of time. I cook together more often, also with potatoes.
Enjoy this tasty asparagus salad! More asparagus inspiration? Here you will find all my asparagus recipes!
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Cut the woody ends of the white asparagus and then peel them carefully. Also remove a piece from the bottoms of the green asparagus and then cut all asparagus into coarse pieces. Scrub the baby potatoes completely clean.
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Place the baby potatoes in a bottom of salted water (they should be just covered) and cook for 8-10 minutes until al dente. Then drain them in a colander. Pour a little olive oil into the pan and fry the garlic on a low heat for a minute with a generous pinch of salt. Put the baby potatoes back in the pan, put a lid on it and shake the pan vigorously. Allow the baby potatoes to finish cooking on low heat for regarding 8 minutes and shake occasionally.
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Meanwhile, cook the white asparagus for 5 minutes in water with a knob of butter, a squeeze of lemon juice and a pinch of salt. Then turn off the heat and let them finish cooking in the hot water for regarding 10 minutes until al dente. The exact time depends on the thickness of the asparagus, so test the cooking in the meantime. Then drain.
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Finally, place the eggs (rinse them first) in a pan with plenty of cold water. Put it on and when the water boils, add the pieces of green asparagus. You can cook the eggs until soft and the asparagus are al dente in regarding 4 minutes. Then remove the eggs with tongs and place them in a bowl of cold water. Drain the green asparagus.
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Make the chive salsa by first coarsely chopping the chives with a knife. Then grind completely in a chopper with regarding 25 ml olive oil and zest of 1 lemon. Add extra olive oil if it is still too thick and then season well with salt and pepper.
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Tip: Do you have leftover chive salsa? Check the notes for no-waste tips.
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Peel the eggs and scoop the baby potatoes onto a large salad bowl, divide the two types of asparagus over it and garnish generously with the chive salsa. Halve the soft-boiled eggs and place on top of the asparagus salad. A pinch of black pepper left and serve immediately.
- With this recipe you can make a salad for 4 people as a brunch dish or light evening meal.
- You can also prepare 1 kg baby potatoes for a more filling salad for dinner.
- Chive salsa left? Mix this with your roasted oven vegetables or potatoes or add it to a lunch salad as a seasoning. Also add a spoonful to your soup.
- Preparation: 40 minutes
Aspergesalade recipe: Francesca, Photos: DeedyLicious
