2023-04-04 10:09:18
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 dressing 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 dressing 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 chive dressing. 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 rest for a while following cooking and you only have to blanch the green asparagus tips for 3 minutes. 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. I also cook the eggs with the green asparagus tips, which take almost 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!
Update April 8, 2023: After this recipe went live, I made it once more myself and still adjusted some things to the dish. I replaced the green asparagus with green asparagus tips and the chive salsa became a chive dressing. This because, unlike the first time, I found the salsa too intense in combination with the delicate asparagus. The changes have been made to the recipe below.
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Cut the woody undersides of the white asparagus, then peel them carefully and cut each asparagus into 3 to 4 coarse pieces. Also cut a thin slice of the green asparagus tips. 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. Finally, add a pinch of black pepper and a squeeze of lemon juice. Make sure the garlic baby potatoes are well seasoned, because the asparagus stays as pure as possible.
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Tip: Bantams sometimes vary in size. Therefore, test the cooking yourself when they are cooking by pricking one of the largest baby potatoes. They should certainly not be cooked through, but you should no longer feel any resistance.
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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, put a lid on the pan 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 this on and when the water boils set a timer for 5 minutes. The last 3 minutes you also add the green asparagus tips to blanch. 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 dressing by mixing the chives in a bowl with 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey and 60 ml olive oil (extra virgin). Beat together with a small whisk and season with salt and pepper. Add extra mustard and/or honey if desired.
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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 dressing. If you have some chives left, you can roughly chop some more stems and use them for garnish. Halve the soft-boiled eggs and place on top of the asparagus salad. Another pinch of black pepper on top and serve immediately.
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Tip: Do you have leftover chive dressing? Check the notes for no-waste tips.
- With this recipe you can make a salad for 4 people as a brunch or side dish or an evening meal for 2 people.
- Chive dressing 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. You can store the dressing in a covered jar in the fridge for regarding 5 days.
- Preparation: 40 minutes
Aspergesalade recipe: Francesca, Photos: DeedyLicious
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