Layering the potato salad over the asparagus allows it to soak up all the delicious flavours and makes a perfect light lunch or summer supper.
This recipe was created by Luke Willcox - New Product Development team.
SEASON
Spring/Summer
COMPLEXITY
Simple
PREPARATION TIME
20 minutes
COOKING TIME
5 minutes
SERVES
Serves 4
Ingredients
250g New/Baby potatoes, boiled and cut into quarters lengthwise
500g asparagus spears
Juice of 1 lemon
1 tbsp olive oil
250g cherry tomatoes
50g black olives, stoned and halved
2 small shallots, finely chopped
1 tbsp basil, finely chopped
150g crumbly blue cheese, crumbled or cut into 1cm cubes
Sea salt and black pepper, to season
Method
1
Clean and trim the asparagus, then add to a pan of boiling salted water. Blanch for 1-3 minutes until tender.
2
Remove the asparagus from the pan and rinse in cold water to prevent further cooking.
3
Mix the lemon juice, olive oil, salt and pepper together for the dressing.
4
In a large bowl, toss together the boiled potatoes, tomatoes, olives, shallots and basil with the dressing.
5
Lay out the asparagus in a serving dish, spoon the potato mix onto the asparagus then top with the blue cheese.
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