Asparagus Salad
Asparagus season is here, so we have a recipe to enjoy some of this seasonal delicacy, along with the new potatoes you will also find in the shops at this time of year. In the UK we don’t seem to have the same love of asparagus as Europe. If you have ever been to Germany at Spargelzeit – asparagus time – you’ll understand what I mean. Asparagus is everywhere: in soups, on pizza, in drinks, and you will see queues of people at stalls trying to find the best stems for dinner that night. This is a simple recipe which shows off the flavour and texture of asparagus. We have served it with some soft boiled eggs, or you could try some vegan feta instead.
- 400 g Asparagus spears (trim off the woody ends)
- 3 tbsp Olive oil
- Juice of 1 Lemon
- 200 g Frozen peas
- 600 g Small new potatoes (Well washed)
- 1 tbsp Mustard
- 70 g Spinach
- 4 Soft-boiled eggs
Preheat oven to 200C/190C fan/gas mark 7.
Place asparagus into a roasting tin, sprinkle over2 tbsp lemon juice and 2 tbsp olive oil, and season with salt and pepper. Stir everything around the tin so the asparagus is covered.
Roast the asparagus for 15 mins.
Whilst  the  asparagus  is  roasting,  cook  the potatoes until tender. Drain them and halve them. Place aside.
Add the frozen peas to the roasting tin and cook for a further 5 mins.
In a bowl, add the remaining oil and lemon juice, and the mustard. Add the cooked potatoes and mix.
Remove the asparagus and peas from the oven and add them to the potato mixture.
Place spinach onto a plate and top with the asparagus, pea and potato mix.
Place the halved soft-boiled eggs on top.
