Light Asparagus Salad
Asparagus is a tad luxurious to me and Jersey Royals aren’t far behind, so this is an ideal treat for Lockdown. Both came from a local wholesale greengrocer who’s adapted to the loss of his hotel and restaurant business by offering home deliveries for the housebound.
This slightly luxurious lunch can be complemented with a glass of dry white wine or Prosecco/Sekt. But water also goes well!
Light Asparagus Salad
Asparagus is a tad luxurious to me and Jersey Royals aren’t far behind, so this is an ideal treat for Lockdown. Both came from a local wholesale greengrocer who’s adapted to the loss of his hotel and restaurant business by offering home deliveries for the housebound.
This slightly luxurious lunch can be complemented with a glass of dry white wine or Prosecco/Sekt. But water also goes well!
Open in Cookpad AppSteps
- 1
Hard boil the eggs and chop in half lengthwise.
- 2
Boil the potatoes in lightly-salted water.
- 3
Remove, cut into halves or bite-sized chunks and set aside.
- 4
Bend the asparagus and snap off the tough bottom end (retain for soups if wished) and blanch in boiling water for 30-40 seconds maximum. You can reuse the potato water.
- 5
Place the asparagus ice-cold water and cut in half, again lengthways.
- 6
Whisk together the mayonnaise, crème fraîche, garlic and capers. Then taste and season but note only minimal salt may be needed.
- 7
Add the potatoes and ensure that they’re coated by the mixture, then gently mix in the spring onions and celery and place half on each eating plate.
- 8
Add the eggs and asparagus, half to each plate, and lightly sprinkle the chives over all.
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