New Potato Salad with Asparagus and Blue Cheese

Season
Spring/Summer
Skill level
Novice
Preparation Time
20 minutes
Cooking Time
5 minutes
Serves
Serves 4
Categories

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.

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. 1Clean and trim the asparagus, then add to a pan of boiling salted water. Blanch for 1-3 minutes until tender.
  2. 2Remove the asparagus from the pan and rinse in cold water to prevent further cooking.
  3. 3Mix the lemon juice, olive oil, salt and pepper together for the dressing.
  4. 4In a large bowl, toss together the boiled potatoes, tomatoes, olives, shallots and basil with the dressing.
  5. 5Lay out the asparagus in a serving dish, spoon the potato mix onto the asparagus then top with the blue cheese.