It’s that time of the year again! Spring! Green leaves. Daffodils and primroses! Nesting birds! And asparagus! It’s early this year. I picked some up at my local deli where they sell three bunches for a fiver. It would be rude not to buy some.
This is based on a St Delia recipe – and one that’s been something I’ve taken to barbecues for years. The asparagus stands up well to the fresh flavours. I’ve left the herbs out of this version, but a little tarragon would go nicely if you wanted to add a bit more flavour.
450g new potatoes, cut into bit-size pieces
1 bunch asparagus, trimmed and sliced on the diagonal
Juice and zest of half a lemon
1/2 tsp mustard
1 clove garlic, crushed
3 tbsp olive oil (extra virgin for preference)
3 spring onions, finely sliced
Boil the potatoes for 10-15 minutes, or until tender.
Add the asparagus pieces to the pan and cook for a scant two minutes.
Whisk the lemon juice, zest, mustard, garlic and olive oil together in a bowl. Season well with salt and pepper.
Drain the potatoes and asparagus.
Put in a serving bowl and toss with the dressing.
Scatter the spring onions over the salad before serving.
Serves 2 as a main course salad